Serves 4


300 ml Chicken Stock

300 ml Fish Stock

3 Garlic Cloves, peeled and chopped finely

2 Shallots, peeled and chopped finely

25 g Unsalted Butter

280 g Arborio (Risotto) Rice

100 ml dry White Wine

3 Green Chillies, deseeded and chopped finely

1 Tsp Curry Powder

3 Tsp Thai Green Curry Paste

1 stick of Lemongrass, peeled and inner stem crushed

3 Kaffir Lime leaves

2 Tbsp Mascarpone Cheese

50 ml Double Cream

2 Tbsp Flat Leaf Parsley leaves, chopped finely

2 Tbsp Coriander leaves, chopped finely

450 g Fresh White Crabmeat

100 g Parmesan Cheese grated, plus extra for serving

2 Limes, juice only

Sea Salt & Freshly Ground Black Pepper

Extra Virgin Olive Oil, to drizzle before serving

How to cook

Heat the two Stocks in a saucepan

Meanwhile add the Butter to a hot frying pan and cook the Garlic and Shallots for 2 - 3 minutes

Add the Rice, then the White Wine, with the Chillies, Curry Powder, Curry Paste, Lemongrass and Kaffir Lime leaves

Stir well to coat the Rice with the Oil

Add the warm Stock, a ladle at a time, while simmering and stirring constantly. Your effort here now will produce real dividends with the Risotto

Keep adding the Stock, a ladle at a time until the Rice is cooked, about 15 minutes

Once the Rice is cooked, but still retaining a little bite, add the Mascarpone, some of the Cream chopped Herbs, White Crab and Parmesan

Adjust with more Stock and Cream if necessary

Add the Lime juice and season to your taste

Place the Risotto in the centre of each serving plate and drizzle a little Extra Virgin Olive Oil around the edges

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