Thursday, 8 January 2009

Crab risotto

This served me and the kids but if you are cooking for 4 then you will probably want to double it.

500 ml stock (fish, vegetable or chicken), hot
1 tbsp butter
1 stick celery
1 - 2 leeks
1 onion
100 ml white wine
200g arborio (or other risotto) rice
Dressed crab (or small tin crab meat)
Dash of cream
Salt and pepper

Heat the butter in a pan. Add the (finely chopped) leeks, celery and onion and fry until soft. Add the rice and fry for a minute or two until the rice starts to turn translucent. Then add the wine. Cook over a gentle heat, stirring, until the wine is absorbed. Then start to add the stock, a ladle full at a time, stirring. Keep adding the stock when the last lot has been absorbed until the rice is soft and creamy. Gently stir through the crab and cream and season to taste. Serve topped with finely grated Parmesan.

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