Risotto al granchio (crab risotto)
This is a versatile dish serving as an easy mid-week meal but because crab is considered a rather luxurious ingredient, it can also be an elegant dinner party dish.
Author: Woo Wei-Duan
Recipe type: First Course (Primo)
- 60 ml extra-virgin olive oil
- 1 onion, skin and ends removed and finely chopped
- 1 garlic clove, skin removed and finely chopped
- 320 grams risotto rice
- 60 ml white wine
- 100 ml tomato passata
- 900 ml fish stock
- 10 grams flat-leaf parsley, rinsed, dried, leaves picked and finely chopped
- 200 grams white crab meat
- Sea salt
- Heat the onion and garlic with the olive oil in a risotto pan or large saucepan over low heat until the onion is translucent and soft, but not coloured (10 to 15 minutes).
- Add the rice and stir to toast until it makes a squeaking sound, 4 to 5 minutes.
- Add the white wine, stirring until it evaporates (1 to 2 minutes).
- Add the passata, 5 grams of salt, the crab, the parsley and 150 mls of stock and stirring continually. When all the broth is absorbed, add another 150 mls and repeat. Keep enough liquid in the pan and stir continuously so that the rice does not stick to the pan and cooks evenly. Keep adding the broth until the rice is cooked (about 20 minutes in total from when the rice was added). It should be firm to bite but not unpleasantly hard. There should be enough liquid to coat the rice but not so much that the rice floats in it. Remove the rice from the heat and serve.