This crab risotto recipe is a celebration of fresh, succulent crab meat, delicately cooked to perfection and nestled within creamy arborio rice. The addition of aromatic herbs, zesty lemon, and a touch of fish sauce creates a symphony of flavours you’ll want exerience over and over .
Ingredients
Method
Bring a large saucepan of water to the boil. Add fine salt and crab. Cook for 7 minutes or until just cooked through. Drain, reserving 3 cups of the liquid, and transfer crab to a bowl of iced water. Crack crab and extract meat. Reserve shell. Set meat aside.
Combine reserved cooking liquid, shell and stock in same pan and put over a medium heat. Simmer for 15 minutes or until reduced to 3 cups. Strain and discard solids. Set aside.
Heat 1⁄2 of the oil in a large deep frying pan over a medium heat. Add onion, garlic, bay leaves and lemon zest. Cook for 3 minutes or until aromatic. Transfer to a bowl and set aside.
Heat remaining oil in same pan. Add rice and cook for 3 minutes or until light golden. Pour
in fish sauce and 1⁄3 of the reserved crab stock. Bring to a simmer, without stirring. Once liquid is absorbed, add another 1⁄3 of the stock and lemon juice and simmer, without stirring. Shake pan, then add remaining stock and simmer, without stirring, until rice is just tender.
Season with salt and pepper. Stir in crab meat, onion mixture, butter and chives. Serve immediately with lemon wedges.
You might also like:
Related stories
Native ad body.
Native ad body.
Native ad body.
