Crab Risotto

This easy crab risotto recipe is fast enough for a midweek meal and impressive enough for a dinner party.


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


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