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Recipe of the week (1)

Ingredients:

4 onions

10g butter plus 15g to finish risotto with

1and a half litres of stock

200g risotto rice

400g crab meat

40g grated parmesan cheese

Parsley

seasoning

Lemon

 

Method:

 

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.

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