CRAB AND SPRING ONION RISOTTO

EDP Norfolk - - Food & Drink -

This is a light de­li­cious recipe, full of crab­meat. I use Cather­ine Tem­ple’s alpine cheese rather than parme­san. You can pre­pare and cook the rice un­til it is just cooked, then at this point re­move the pan from the heat and stand it some­where cool, then fin­ish cook­ing the risotto and add the rest of the in­gre­di­ents when you are ready to eat.

Serves 4 In­gre­di­ents

85g but­ter 1 medium onion, peeled and finely chopped 200g risotto rice 120ml light dry white wine 400-450 ml of light fish, chicken or veg­etable stock 3 dressed Cromer crabs 1 bunch of spring onions, finely sliced on an an­gle – green and white parts 200g but­ton mush­rooms, finely sliced 2 to­ma­toes, de­seeded and finely diced Salt and freshly ground pep­per Finely grated alpine cheese or parme­san

Method

1. Us­ing a heavy-based, deep fry­ing or sauté pan that has a lid, melt half the but­ter over a medium heat, and soften the onion with­out colour­ing it. Add the rice, stir­ring con­stantly, mak­ing sure all the grains are coated with melted but­ter - if you need to, add a lit­tle ex­tra but­ter at this point. Once the grains are hot and cov­ered in but­ter, add the white wine, turn up the heat to bring to a fierce boil, mak­ing sure you burn off the al­co­hol.

2. You can then start adding the stock, a ladle­ful at a time, mak­ing sure the stock is ab­sorbed be­fore you add an­other spoon­ful. Once the rice has started to soften and the risotto is quite fluid, re­move from the heat, cover with the lid and stand for five min­utes.

3. Re­turn the pan to the heat, stir­ring well, taste and check the rice is cooked through, once it is, gen­tly stir in the crab­meat, spring onions, mush­rooms and tomato, cook for a fur­ther two min­utes.

4. Taste and sea­son with salt and freshly ground pep­per, add two ta­ble­spoons of finely grated alpine cheese or parme­san, the rest of the but­ter, care­fully stir and cook for a fur­ther minute then serve im­me­di­ately.

5. I serve the risotto with a bowl of ex­tra finely grated cheese for those who like a lit­tle more.

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