Easy Crab Risotto
This easy crab risotto recipe is quick to make for a mid-week supper and impressive enough for a dinner party, just don't tell them how easy it was to make!
- 4 tablespoons of brown crabmeat
- 250g white crabmeat
- A few dashes of Tabasco
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 100g cold butter cubed
- 1 small onion
- 350g risotto rice
- 200ml white wine
- 1.4ltrs vegetable stock
- A handful of chopped fresh basil, plus more to serve.
Put the brown crab meat in a mini-processor with the Tabasco and lemon juice and blitz to combine. Check the seasoning.
Heat the oil and 50g of the butter in a large pan over a medium heat. Add the onion or shallots and cook, stirring for about 2 minutes, until soft and translucent. Stir in the rice and cook for a further 2 minutes.
Turn up the heat and add the wine. Bubble rapidly for about 2 minutes to cook off the alcohol, then reduce the heat to medium and begin adding the hot stock, a ladleful at a time, stirring continuously. Allow each addition to be absorbed before adding the next, until al dente – it should take about 18 minutes.
Add the blitzed brown crab meat and cook for another 3 minutes. Remove from the heat and stir in the remaining butter, white crab meat and basil.
Serve immediately, garnished with basil leaves.