Another favourite way with crab from ” Nigellissima” by Nigella Lawson.
Ingredients
- 1 litre half strength chicken stock
- 1/4 tsp saffron strands
- 2 tbsps garlic oil
- 4 spring onions trimmed and finely sliced
- 1 fresh red chilli deseeded and finely chopped
- 200 g Arborio or other risotto rice
- 75 ml dry white wine or vermouth
- 100 g brown crabmeat
- 100 g white crabmeat
- zest and juice of 1/2 unwaxed lemon plus 1/2 lemon to serve
- salt and pepper to taste
- 50 g rocket leaves
Servings:
Instructions
- Make up the stock adding the saffron strands and put it in a saucepan over a low heat to keep it hot.
- Heat the garlic oil in a heavy based pan which has a lid and when warm add the sliced spring onions and most of the chopped chilli. Cook over a low to medium heat for a minute or two, stirring.
- Increase the heat and add the rice, stirring to coat. Add the wine or vermouth and let it bubble up until it is absorbed into the rice.
- Add a ladleful of stock and cook, stirring constantly, until absorbed. Now turn the heat down and add another ladleful of stock, stirring constantly, until absorbed. Continue to add a ladleful of stock at a time and stir until absorbed, until all the stock has been added and absorbed- about 18 minutes.
- Remove the pan from the heat and add the crabmeat and the lemon juice and zest. Check for seasoning and stir in the rocket. Cover with a lid and let it stand for a minute of two. Meanwhile cut the remaining lemon into two wedges.
- Divide between two bowls, sprinkle with the remaining chilli and serve immediately.
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