Crab and browned butter risotto
Crab and browned butter risotto
When we were in Lucca last month, I had the most delicious risotto at a place called L'Angolo Tondo which had been cooked in a seafood bisque. Ever since then, I have been craving seafood risotto. I had originally bought crab to pair with pasta but had a last minute change of heart, and I am so glad I did. This crab and browned butter risotto is so decadent, yet it is very simple to make and only has a handful of ingredients. I ended up using Prosecco to make it because it’s all we had in the fridge, but in my opinion this makes the dish even more luxurious. Serve the risotto with aforementioned Prosecco or a crisp glass of white wine.
Serves 4
Ingredients
250g crab meat (a mixture of white and brown)
60g butter
4 shallots, finely chopped
300g arborio rice
200ml Prosecco or dry white wine
1 litre fish stock
1/2 cup parmesan, grated
Small handful fresh parsley, finely chopped
Salt and pepper
Method
First, warm up the fish stock in a large pot and keep it hot for the whole risotto making process.
Melt about 20g of butter in a heavy-bottomed pan on a low-medium heat and gently soften the shallots. When the shallots are soft and translucent, add the rice and stir continuously for a few minutes, then stir in the brown crab meat.
Raise the heat to medium and add the Prosecco, allowing it to simmer until mostly evaporated. Start adding the hot fish stock, a ladleful or two at a time, stirring after each addition until the liquid has absorbed. Keep adding the stock until the rice is tender and creamy, but still has a bit of bite to it.
Take the risotto off the heat and stir in the grated parmesan, finely chopped parsley and season with salt and pepper. Cover with a lid to keep warm.
In a small saucepan, melt the remaining 40g of butter over a medium heat until the butter is golden brown and nutty. Stir through the white crab meat.
Uncover the risotto and give it a good stir, then serve in bowls topped with the crab and browned butter.
