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Crab risotto with crème fraîche and chives

Crab risotto with crème fraîche and chives

Crab risotto with crème fraîche and chives

PT45M

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1
Pour all of the fish stock into a pan and bring up to a simmer. While the stock is heating, place a thick bottomed pan on the stove (a thick bottomed pan helps to distribute the heat evenly)
  • 1.25ml of fish stock
2
Melt the butter in the pan, and let it start to foam slightly, add your slices of shallot and garlic and cook slowly. It will take about 5 minutes to soften the shallot and garlic (be careful not to burn them as this will make the risotto bitter)
  • 1 knob of butter
  • 1 shallot
  • 1 garlic clove
3
Add the rice and stir in with a wooden spoon, followed by the white wine. Keep stirring until the wine has disappeared. Once the wine has been absorbed, begin to add the hot stock, one ladleful at a time. Allow each ladleful of stock to be absorbed before adding the next and keep stirring to help cook the rice evenly
  • 200g of risotto rice
  • 70ml of dry white wine
4
Keep stirring in the stock and checking the seasoning. The rice is cooked when it is tender and plump but the centre of the grain retains a firmness
5
When the rice is cooked, mix the crème fraîche and brown crab meat into the risotto, then add in the lemon juice.Take off the heat and add in the chopped chives
  • 4 tbsp of crème fraîche
  • 2 dressed crabs
  • 1 lemon
  • 1/2 bunch of chives
6
Divide the risotto into four bowls, top each with a few pieces of white crab meat

Ingredients

Metric

Imperial

Crab

Crab risotto

To serve

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