Crab Risotto
Recipe: #31581
March 09, 2019
Categories: Crab meat, Rice, White Rice Onions, Australian, No Eggs, Non-Dairy, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.