"We usually don't have time during the week to cook and enjoy a traditional Risotto with all the ingredients prepared on the spot, especially if it's a Crab Risotto (as cooking and deshelling the crab requires time and patience!). We finally found a work-around and prepared a quicker version of the original recipe using de-shelled high-quality crab meat and some fish broth we had previously cooked and stored in the freezer."
Crab Risotto
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Cook time 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 180 grams Risotto
- 200 grams Crab Meat
- 1/2 stems Spring Onion
- 1 bowl Fish Broth
- To Taste Extra Virgin Olive Oil
- To Taste Sea Salt
- To Taste Cilantro
Method
Step 1
Chop half a spring onion and simmer it with extra-virgin olive oil.
Step 2
Once the oil is warm and the spring onion starts to sizzle, add the rice and toast it for a couple of minutes.
Step 3
Pre-heat the fish broth in a saucepan and keep it at a medium heat.
Step 4
Start pouring small amounts of the broth in the pan with the rice and continue stirring. Keep doing this for three quarters of the rice cooking time.
Step 5
Add the crab meat and continue stirring for a couple of minutes, adding broth to prevent the rice from sticking to the pot.
Step 6
Make sure you add the right amount of broth to make the risotto creamy (and not brothy or overcooked).
Step 7
Once the risotto is finally cooked, drizzle some extra-virgin olive oil on top.