Cornish crab risotto with saffron & clotted cream
a creamy risotto with a saffron twist
12 ingredients
Prep 40-50 mins
Cooking 40-50 mins
Serves 3-4 people
1 comments
Ingredients
- 2 small or 1 medium/large dressed crab - approximately 240g
- white and brown meat separated 1 litre fish stock
- 25g butter
- 1 shallot
- 1 garlic clove finely chopped
- 200g risotto rice
- 70ml white wine
- salt and pepper for seasoning
- 2 tbsp Rodda’s clotted cream
- pinch of saffron
- juice from half a lemon
- small bunch of chives
Method
- Heat the fish stock in a pan slowly and allow to simmer.
- In the second pan melt the butter, once melted add the chopped
shallots and chopped garlic and gently cook for 5 mins until soft. - Add the rice and stir to incorporate, letting the buttery mixture coat
the rice. Slowly add the wine, stirring again until the wine has
disappeared. - Begin by adding the stock a ladleful at a time until the rice has
absorbed it, before adding the next ladleful, continue to add until all
stock is fully incorporated, this should take approximately 40 minutes. - Keep the rice on the heat until soft. Sprinkle in the saffron and remove
from the heat. - Add the spoonfuls of Rodda’s clotted cream along with the brown
crab meat and stir through the risotto. Squeeze the lemon juice over
the risotto and season to taste - Serve garnished with the white meat and chopped chives.
Comments (1)
This is simply delicious. The saffron works so well with the crab!