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Crab Risotto

Created by ImPat on March 9, 2019

2 tablespoons fine salt
300 gram crab (raw, 1 blue swimmer crab specified average weight 300 grams to 400 grams)
3 cups chicken stock
2 tablespoons olive oil (extra virgin)
1 white onion, finely diced
3 cloves garlic, minced
2 fresh bay leaves
1 lemon, finely zested and juice of

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.