This Crab, saffron and clotted cream risotto from Delicious magazine makes a perfect Cornish winter warmer.
Ingredients – Serves 4
225g hand-picked white crabmeat
3 tbsp soft brown crabmeat, mashed with a fork until smooth
1.2 litres fresh light chicken stock
Small pinch saffron strands
2 tsp lemon juice
2 tbsp olive oil
75g finely chopped shallots
225g risotto rice, such as arborio
4 tbsp dry white wine
Handful fresh basil leaves, sliced
4 tbsp clotted cream
2 tbsp finely grated parmesan
Put the stock and saffron in a large pan, bring to the boil, then keep hot over a low heat.
Meanwhile, put the white crabmeat in a medium bowl, then stir in the lemon juice and a little seasoning. Cover.
Heat the oil and butter in a large pan. Add the shallots and stir over a medium heat for 5-6 minutes until soft but not browned. Add the rice and stir to coat. Add the wine and simmer gently, stirring, until absorbed by the rice. Add a ladleful of the hot stock and stir until absorbed before adding another. Continue like this for 20-25 minutes, stirring constantly, until the rice is creamy and tender but still has bite. (You may not need to use all the stock.) Remove from the heat.
Stir all the brown meat into the risotto with the cream and cheese.
Stir the basil into the white crab meat. Stir half the white mixture into the risotto, then heat through for a minute.
Spoon into warmed dishes. Pile the remaining white crabmeat on top.