Crab, saffron and clotted cream risotto
- June 2014
- Serves 4
- Hands-on time 45 min
This creamy crab risotto recipe is nothing short of a decadent dinner – making it perfect for a dinner party.
- 27.1g (11.4g saturated)
- 48.4g (1.6g sugars)
- 1.2 litres fresh light chicken stock
- Small pinch saffron strands
- 225g hand-picked white crabmeat
- 2 tsp lemon juice
- 2 tbsp olive oil
- 15g butter
- 75g finely chopped shallots
- 225g risotto rice, such as arborio
- 4 tbsp dry white wine
- Handful fresh basil leaves, sliced
- 3 tbsp soft brown crabmeat, mashed with a fork until smooth
- 4 tbsp clotted cream
- 2 tbsp finely grated parmesan
- Put the stock and saffron in a large pan, bring to the boil, then keep hot over a low heat. Put the white crabmeat in a medium bowl, then stir in the lemon juice and a little seasoning. Cover.
- Heat the oil and butter in a large pan. Add the shallots and stir over a medium heat for 5-6 minutes until soft but not browned. Add the rice and stir to coat. Add the wine and simmer gently, stirring, until absorbed by the rice. Add a ladleful of the hot stock and stir until absorbed before adding another. Continue like this for 20-25 minutes, stirring constantly, until the rice is creamy and tender but still has bite. (You may not need to use all the stock.) Remove from the heat.
- Stir the basil into the white meat. Stir all the brown meat into the risotto with the cream and cheese. Stir in half the white mixture, then heat through for a minute. Spoon into warmed dishes. Pile the remaining white crabmeat on top.
A standard (1kg) cooked brown crab will yield about 225g white meat and 175g brown. Don’t buy dressed crabs as the claw meat is often removed. Pasteurised crabmeat from a good fishmonger is fine, but avoid tinned.
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