CRAB AND SPRING ONION RISOTTO
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
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.