Crab, Saffron and Clotted Cream Risotto
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
15g butter
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
Method
Step 1
Put the stock and saffron in a large pan, bring to the boil, then keep hot over a low heat.
Step 2
Meanwhile, put the white crabmeat in a medium bowl, then stir in the lemon juice and a little seasoning. Cover.
Step 3
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.
Step 4
Stir all the brown meat into the risotto with the cream and cheese.
Step 5
Stir the basil into the white crab meat. Stir half the white mixture into the risotto, then heat through for a minute.
Step 6
Spoon into warmed dishes. Pile the remaining white crabmeat on top.
Shop Ingredients
W Harvey Whole Cornish Male Crab
Source: Delicious Magazine
