Crab Risotto

4
Servings
30m
Prep Time
45m
Cook Time
1h 15m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (425.2 g)
  • Calories 386.1
  • Total Fat - 20.5 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 68.7 mg
  • Sodium - 4413.3 mg
  • Total Carbohydrate - 30.6 g
  • Dietary Fiber - 2.6 g
  • Sugars - 5.5 g
  • Protein - 21.5 g
  • Calcium - 81 mg
  • Iron - 3.7 mg
  • Vitamin C - 37.1 mg
  • Thiamin - 0.3 mg

Step 1

Bring a large saucepan of water to the boil and add fine salt and crab and cook for 7 minutes or until just cooked through.

Step 2

Drain, reserving 3 cups of the liquid, and transfer crab to a bowl of iced water.

Step 3

Crack crab and extract meat and reserve the shell and set the meat aside.

Step 4

Combine reserved cooking liquid, shell and stock in same pan and put over a medium heat and simmer for 15 minutes or until reduced to 3 cups and then strain and discard solids and set liquid aside.

Step 5

Heat 1⁄2 of the oil in a large deep frying pan over a medium heat and add onion, garlic, bay leaves and lemon zest and cook for 3 minutes or until aromatic and then transfer to a bowl and set aside.

Step 6

Heat remaining oil in same pan and add rice and cook for 3 minutes or until light golden and then pour in fish sauce and 1⁄3 of the reserved crab stock and bring to a simmer, without stirring and once liquid is absorbed, add another 1⁄3 of the stock and lemon juice and simmer, without stirring.

Step 7

Shake pan, then add remaining stock and simmer, without stirring, until rice is just tender.

Step 8

Season with salt and pepper and stir in crab meat, onion mixture, butter and chives and serve immediately with lemon wedges.

Tips & Variations


No special items needed.

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