King Crab Risotto
- 280g risotto rice
- 100ml vermouth
- 120ml dry white wine
- 1 litre stock
- Cooked crab meat from shoulder
- 1 full cooked King crab leg
- 20 g unsalted butter
- 50g mascarpone
- 20g basil leaves, chopped
- Salt and ground black pepper
- Small handful of pea shoots to garnish each plate
- Add a layer of oil to a large saucepan on medium heat.
- When hot, add the rice and keep stirring for 3-4 minutes.
- Turn up heat to medium-high, add the vermouth and boil until almost completely reduced then repeat with the wine.
- Add 500ml of stock, reduce heat to low and leave for 10 minutes with a lid on, checking/stirring occasionally.
- After 10 minutes begin adding a large ladle’s worth of stock every few minutes or as required.
- Continue to cook ensuring risotto does not stick to bottom of pan or become over-saturated - think mushy porridge! This should take approximately another 10 minutes.
- A few minutes before it is ready add the crab shoulder meat to warm through then stir in the mascarpone and butter to create a rich, creamy risotto.
- Meanwhile, warm the crab leg – I prefer to use a bamboo steamer and gently heat over a pot of boiling water.
- Remove the risotto from heat, stir in basil and season to taste using a small amount of pepper.
- Open crab leg outer shell using scissors being careful to keep the meat intact then cut into 1cm wide slices.
- Spoon the risotto onto warm plates, arrange the crab slices on top and garnish with pea shoots. Pure indulgence!