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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Thailand meets Italy in a fusion of fabulous flavours in this mouth-watering crab risotto. Ingredients:
1 ounce butter |
2 garlic cloves, finely chopped |
2 shallots, finely chopped |
10 ounces arborio rice |
7 tablespoons white wine |
2 green chili peppers, deseeded, finely chopped |
1 1/2 tablespoons thai green curry paste (or to taste) |
1 stick lemongrass, crushed |
2 fresh lime leaves (or 1 tsp lime zest) |
1 1/4 cups chicken stock, hot |
1 1/4 cups fish stock, hot |
2 tablespoons mascarpone |
1/2 ounce flat leaf parsley, and cilantro, chopped and mixed |
1 lb white crab meat |
3 1/2 ounces parmesan cheese, grated |
2 tablespoons heavy cream |
1 lime, juice only |
1 pinch black pepper |
1 pinch salt |
Directions:
1. Melt the butter in a deep frying pan and add the garlic and shallots. Fry for one minute.
2. Add the rice and then the wine.
3. Stir in the chopped green chili peppers, curry paste, crushed lemon grass and lime leaves or zest.
4. Mix together the hot chicken stock and fish stock. Add a ladle full of the stock to the rice and stir until the rice has absorbed all the liquid.
5. Continue adding the stock, a ladle full at a time until all the stock has been absorbed. This should take about 13 to 15 minutes.
6. Once the rice is cooked remove the lemon grass, add the mascarpone and the chopped herbs.
7. Add the crabmeat and Parmesan.
8. Add the cream and lime juice and season well.
9. Spoon onto warmed plates and serve with chili oil (optional) and extra Parmesan.
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