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