We’d been eyeing this recipe up for a while and when we stumbled across some really good crab meat we had our excuse to make it. It was luxurious and delicious as we expected.
Wine suggestion: Go for a rich white like an oaked Chardonnay, which will also have a good freshness and texture to balance the rich risotto. Our choice was the Rustenberg Chardonnay from Stellenbosch in South Africa which never lets us down.
Crab & chilli risotto – serves 2
- 1 litre light chicken stock
- ¼ tsp saffron threads
- 2 garlic cloves, bashed
- 2 tbsp olive oil
- 4 scallions, finely sliced
- 1 fresh red chilli, de-seeded and finely chopped
- 200g risotto rice
- 75ml dry white wine or vermouth
- 100g brown crabmeat
- 100g white crabmeat
- zest and juice of ½ a lemon, plus wedges to serve
- 50g rocket
Heat up the stock, add the saffron threads and keep hot over a low heat.
Heat the oil in a heavy-based pan (which you have a lid for) and add the bashed garlic cloves. Leave to sizzle for a couple of minutes, then remove and discard the garlic. Add the scallions and most of the red chilli and cook over a medium-low heat, stirring, for about a minute.
Turn up the heat and stir in the rice so that the grains become coated in the oil.
Add the white wine/vermouth and let it bubble up until it has been absorbed. Add a ladleful of stock and cook, stirring, until it has been absorbed.
Turn the heat down and continue to stir and add ladlefuls of stock, allowing each one to be absorbed before adding another. After about 18 minutes the stock should have all been absorbed and the rice should be al dente.
Remove the pan from the heat and add the crab and the lemon zest and juice, then season. Add the rocket, cover with the lid, and let stand for a minute.
Serve the risotto with the remaining chilli over the top and a squeeze of lemon.
(Original recipe from Nigellissima by Nigella Lawson, Chatto & Windus, 2012.)