Crab Lemon Fennel And Chilli Risotto Recipes

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CRAB RISOTTO



Crab Risotto image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 40m

Yield 8 to 10 servings, depending on serving size

Number Of Ingredients 9

1 ounce butter
1 ounce vegetable oil
1 1/2 ounces chopped white onion
1 pound Arborio rice
1 1/2 quarts vegetable stock or chicken stock, heated
6 ounces jumbo lump crabmeat
2 ounces chopped chives
4 ounces grated Parmesan
2 ounces white truffle oil

Steps:

  • Heat the butter and oil together in a large saute pan over medium heat. Add the onion and saute until soft. Do not brown, they should be translucent. Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
  • Just before serving, fold in the crabmeat, chopped chives, and Parmesan. Drizzle sparingly with white truffle oil.

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