Crab & Saffron Risotto

To mark the Spring we have shared this Crab & Saffron Risotto.

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https://www.snappersfish.com/post/crab-saffron-risotto

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Ingredients

• 1 tbsp oil

• 1 onion or banana shallot, finely chopped

• 1 garlic clove, crushed

• 380g risotto rice (arborio or carnaroli)

• 200ml white wine

• 1-1.3 litres hot fish or chicken stock

• 30g cold butter

• 200g white crabmeat

• large pinch of saffron strands

• 70g parmesan, grated

• 1 lemon, zested, half juiced

• 1 tbsp finely chopped tarragon or dill

Method

• STEP 1 Heat the oil in a large saucepan over a low heat. Add the onion and a pinch of salt and cook over a low heat for 12 mins until softened. Add the garlic and cook for 1 min. Tip in the rice, then turn up the heat to medium and fry for 3 mins. Pour in the wine and bring to the boil until the liquid is reduced by half.
  

• STEP 2 Turn the heat up to high and pour half the stock into the pan, stirring continuously until most of the stock has been absorbed. Add more stock, a ladleful at a time, letting each addition be absorbed before adding the next, stirring continuously (you will need most of the stock). This should take around 18-20 mins,by which point the rice should be cooked with a slight al-dente bite to it. Add the butter, both types of crabmeat, the saffron, cheese and the lemon zest and juice, and stir everything together. Season to taste, adding a little more stock to loosen if you need to. Spoon into shallow bowls and top with the herbs.