Many people think that making a risotto is laborious and time-consuming, but it's not. Pick up fresh crab at your local supermarket's fish counter.
Serves 4
Ready in 30 minutes
Per serving:
677kcals
31.6g fat (15g saturated)
22.7g protein
80.5g carbs
3.1g sugar
1.8g salt
1. Put the brown crab meat in a mini-processor with the Tabasco and lemon juice and blitz to combine. Check the seasoning.
2. Heat the oil and 50g of the butter in a large pan over a medium heat. Add the onion or shallots and cook, stirring for about 2 minutes, until soft and translucent. Stir in the rice and cook for a further 2 minutes.
3. Turn up the heat and add the wine. Bubble rapidly for about 2 minutes to cook off the alcohol, then reduce the heat to medium and begin adding the hot stock, a ladleful at a time, stirring continuously. Allow each addition to be absorbed before adding the next, until al dente – it should take about 18 minutes.
4. Add the blitzed brown crab meat and cook for another 3 minutes. Remove from the heat and stir in the remaining butter, white crab meat and basil. Serve immediately, garnished with basil leaves.
© delicious. magazine
Try a fine, well-balanced white like Chablis with this, or if you want to be more adventurous, a good, youthful rosé will work, too.
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