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Crab, saffron and clotted cream risotto

Crab, saffron and clotted cream risotto

Name: Crab, saffron and clotted cream risotto
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 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

Easy
June 2014

Easy
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.

Nutrition: per serving

Calories: 557kcals
Fat: 27.1g (11.4g saturated)
Protein: 28.2g
Carbohydrates: 48.4g (1.6g sugars)
Fibre: 0.7g
Salt: 1.2g

Nutrition: per serving

Calories: 557kcals
Fat: 27.1g (11.4g saturated)
Protein: 28.2g
Carbohydrates: 48.4g (1.6g sugars)
Fibre: 0.7g
Salt: 1.2g

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Ingredients

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

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

Method

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.

Method

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.

delicious. tips

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.