crab risotto


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Cooking receipe to make crab risotto under category General Recipes. You may find some video clips related to this receipe below.

crab risotto

a large pinch of saffron filaments

750ml fish (or light chicken) stock

25g butter

2 tbsp olive oil

1 medium onion peeled and finely chopped

1 large celery stick finely chopped

300g arboric rice

250ml dry white wine (pinot grigio is good)

350g cooked crab meat (about 3 dressed crabs)

2 tbsp freshly chopped parsley

Soak the saffron in a pan of stock.

This should be kept hot so set it beside your risotto pan to simmer very gently.

Heat the butter and oil add the onion and celery and sautd gently for 10 minutes or until softened.

Add the rice and cook for 2 to 3 minutes stirring to coat.

Add the wine increase the heat bubble for 2 to 3 minutes then reduce the heat to medium.

Gradually add the hot stock stirring well. Only add more liquid once the previous ladle has been absorbed.

After about 15 minutes cooking add the crab meat saft and pepper.

Once all the liquid is added taste and check seasoning.

Cover tightlyremove fromthe heat and leave to stand for 5 minutes then sprinkle with parsley and serve straight from the pan.

Serves 4

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