Crab risotto with crème fraîche and chives

Renowned Michelin star winner Simon Hulstone shares his perfect crab risotto recipe. Stunningly quick and easy, this crab dish uses both brown and white crab meat, and the risotto is served with a mouthwatering combination of crème fraîche and chives. This is a beautifully simple seafood recipe.

First published in 2015
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Ingredients

Metric

Imperial

Crab

Crab risotto

To serve

  • 4 tbsp of crème fraîche
  • 1/2 bunch of chives, finely chopped
  • 1 lemon, juiced
  • salt

Method

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)
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
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
6
Divide the risotto into four bowls, top each with a few pieces of white crab meat
First published in 2015
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Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay at The Elephant, which holds a Michelin star.

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