You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Brown-buttered crab risotto<br />
35 MINUTES | SERVES 2 | EASY<br />
shallots 2 long or 4 round ones, diced<br />
salted butter 25g, plus a couple of knobs<br />
risotto rice 150g<br />
brown and white crabmeat 100g mixed pot<br />
dry white wine 175ml<br />
fish stock 550ml, hot<br />
grated parmesan 1 tbsp<br />
white pepper, ground mace and nutmeg,<br />
a pinch of each<br />
chives a few, snipped to serve<br />
the rice is tender and creamy, take off the<br />
heat, stir in the parmesan and cover with<br />
a lid or tray to keep warm.<br />
• Melt the 25g of butter in a small frying pan.<br />
When it’s completely melted, raise the heat<br />
a little while stirring continuously until the<br />
butter is golden brown and nutty. Stir in the<br />
white crabmeat to gently warm through.<br />
• Uncover the risotto and give it a stir – if it<br />
has thickened on standing stir in the last<br />
ladleful of stock – and season with a pinch of<br />
ground mace, nutmeg, white pepper and<br />
salt. Spoon over the white crabmeat and<br />
brown butter. Sprinkle with chives to serve.<br />
PER SERVING 640 KCALS | FAT 20.3G | SATURATES 11.2G<br />
CARBS 66.1G | SUGARS 4.1G | FIBRE 2.3G<br />
PROTEIN 31.3G | SALT 1.8G<br />
• Gently soften the shallots in a couple of<br />
knobs of butter in a frying pan. When they’re<br />
soft but not coloured, stir in the rice for<br />
a minute, followed by only the brown<br />
crabmeat. Pour over the wine and<br />
simmer until almost evaporated.<br />
• A ladleful at a time, add<br />
most of the fish stock (leave<br />
a couple of spoonfuls<br />
behind), stirring after each<br />
addition until the stock is<br />
almost absorbed. When<br />
68 Omagazine.com September 2016
Change language