Serves 2
-
I cup Carnaroli or Arborio rice
-
1 tbsp
olive oil
-
Approx 300g cooked crab meat (I use 2 x Ocean
Blue Premium Blue Swimmer Crab Meat as it was just for a meal at home but obviously
Id get the crab meat from a fish monger if I was cooking this for guests)
-
1 small onion or 4 shallots, finely chopped
-
celery stalk, finely chopped
-
1 tsp dried thyme
-
1 tbsp
tomato paste
-
3 tbsp brandy cognac
-
200 ml dry white wine or dry rose
-
2.5 cups fish stock
-
2 tbsp pouring
cream
-
fresh bay
leaf
-
fresh parsley
Method
1.
Heat olive oil
2.
Add onion or shallots and celery and cook until
soft
3.
Add risotto rice and coat in the oil and other
ingredients
4.
Add brandy cognac, thyme, tomato paste and wine.
Cook till absorbed
5.
Add bay leaf
6.
Stir in fish stock, bit by bit only adding the
next bit after the last was absorbed
7.
When the risotto is almost cooked add the crab
meat and stir in the pouring cream
8.
When cooked, serve with fresh parsley
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