Enjoy this crab and saffron risotto for a comforting family supper. A good risotto starts with the rice – try to use a quality carnaroli or arborio rice
Prep:15 mins
Serves 4
1 tbsp oil1 onion or banana shallot, finely chopped1 garlic clove, crushed380g risotto rice (arborio or carnaroli)200ml white wine1-1.3 litres hot fish or chicken stock30g cold butter100g white crabmeat100g brown crabmeatlarge pinch of saffron strands70g parmesan, grated1 lemon, zested, half juiced1 tbsp finely chopped tarragon or dill
STEP 1Heat the oil in a large saucepan over a low heat. Add the onion and a pinch of salt and cook over a low heat for 12 mins until softened. Add the garlic and cook for 1 min. Tip in the rice, then turn up the heat to medium and fry for 3 mins. Pour in the wine and bring to the boil until the liquid is reduced by half.STEP 2Turn the heat up to high and pour half the stock into the pan, stirring continuously until most of the stock has been absorbed. Add more stock, a ladleful at a time, letting each addition be absorbed before adding the next, stirring continuously (you will need most of the stock). This should take around 18-20 mins,
by which point the rice should be cooked with a slight al-dente bite to it. Add the butter, both types of crabmeat, the saffron, cheese and the lemon zest and juice, and stir everything together. Season to taste, adding a little more stock to loosen if you need to. Spoon into shallow bowls and top with the herbs.
