This hearty and warming recipe is the perfect supper for those colder evenings with the luxurious pairing of tasty Cornish Crab and Saffron
Prep Time: 15 mins
COOK Time: 50 mins
Serves: 4 people
Ingredients:
300g Mixed Crab Meat
4 Shallots
25g Butter
350g Risotto Rice
175ml White Wine
1ltr Fish Stock
70g Grated Parmesan
3 Cloves Garlic
1tbsp Thyme
1tbsp Parsley
Large Pinch of Saffron Strands
Method:
1. Warm up the fish stock on a low heat
2. In a a large pan, fry a small amount of butter until it starts to bubble and add shallots and garlic. Let simmer until slightly softened .
3. Pour in your rice and stir for 1 minute.
4. Add the wine and let it simmer until it has reduced by half.
5. Slowly add the stock in 1 ladle at a time - stiring each time - leaving a small amount leftover.
6. Once most of the stock has been absorbed, stir in the parmesan and saffron and cover.
7. In a separate pan, melt your butter on a low heat, then raise the heat to medium and stir continuously until the butter turns a golden brown colour.
8. Stir in your crab meat until it has warmed through .
9. Check your risotto and if it’s too thick and some of the leftover fish stock.
10. Season with salt and pepper.
11. Serve risotto and top with your buttered crab meat and a little parsley.