To mark the Spring we have shared this 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.