Recipe - Crab Risotto (Created by Me)

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