Saturday June 24, 2017
10g butter plus 15g to finish risotto with
1and a half litres of stock
200g risotto rice
400g crab meat
40g grated parmesan cheese
Melt the 10g butter and cook the onions until soft and sticky.
Increase the heat and stir in the rice to coat evenly with the butter, and very gently toast the rice without burning it.
Add the stock in small ladles at a time, constantly allowing the rice to absorb the liquid before adding more stock.
Continue until the rice is cooked but with a bite.
Add the crab, parsley, butter, parmesan and season.
Add lemon juice to taste.