100g arborio rice
a small glass of dry white wine
200ml vegetable stock
100g white crab meat
flavourless oil for frying
1 beaten egg
about 1 tbsp plain flour, seasoned
a large handful of dried breadcrumbs
rocket to serve
lemon wedges to serve
mayonnaise to serve
Melt the butter in a pan then add the rice. Add the wine and stir until nearly evaporated. Slowly add and cook out ladlefuls of stock, stirring between each, until the rice is al dente. (you may need a bit less or more stock depending on your rice.) Season, then mix in the crab.
Spread on a plate and chill for 20minutes, or put in the freezer for 10 minutes if short on time. Chill until ready to fry.
Roll the risotto into small bite-sized balls. Put the egg, flour and breadcrumbs in separate shallow dishes. Coat the risotto balls first in flour, then beaten egg and finally in the breadcrumbs.
To cook, fill a deep sauce pan no more than 1/3 full with oil and heat until a cube of bread browns in 30 seconds. Cook about four balls at a time, until golden, then drain on kitchen paper. Keep warm while you cook the rest.
Serve with dressed rocket, lemon wedges and some mayo mixed with lemon juice