Everyone gets nervous about making Risotto. But we are not sure why. As long as your ingredients are fresh and delicious (always go for seasonal produce) and you don’t cook your risotto too quickly (this will give the grains that are stodgy outside and chalky inside) or too slowly (porridge anyone?) you will end up with a great result every time.
Measurements in this recipe are approximate. Differing rice, differing temperatures and differing conditions will play a factor in your rice to stock ratio. Just taste as you go along. You will know when your risotto has absorbed enough stock!
Play with your ingredients… We love the sweetness of the crab and asparagus with the saltiness of the Parmesan cheese but you can add whatever you have in the fridge! Get creative and don’t forget our golden rule…. one glass of wine for the dish….one glass of wine for the chef! Enjoy.
CRAB AND ASPARAGUS RISOTTO
WHAT YOU NEED:
1.5L chicken stock (we use Massel brand)
500g Arborio rice
300g cooked picked crab meat
2 bunches of asparagus
1 glass of white wine (we use Pinot Grigio)
1 large onion finley diced
5 cloves of garlic crushed
Zest of 1 lemon finely grated
Large handful of finely grated Parmesan
Knob of butter
Extra Virgin Olive Oil
Sea salt and black pepper
Snow pea shoots to serve
Bring stock to boil on the stove in a large saucepan. Season well with salt and lots of cracked black pepper.
Remove woody ends from asparagus and chop into 1cm discs. Add discarded ends to stock.
In another large saucepan, fry off onion slowly in a good lug of extra virgin olive oil until translucent but not
colored. This should take about 10 minutes.
Add garlic and fry for another minute.
Add your rice to the pan and stir well so every grain is coated in the fragrant oil.
Increase heat to high, add wine and stir for 2 minutes until the alcohol is evaporated.
Reduce heat to medium and start adding the stock to the rice a ladle at a time (being careful not to add woody asparagus ends), stirring and waiting until it has been fully absorbed before adding the next. Continue to add ladlefuls of stock, stirring gently until your rice is al dente. This should take about 15 minutes. At this point you are looking for rice that holds its shape but is soft, creamy and oozy.
When your rice is almost cooked through, add 2 large ladelfuls of stock, asparagus discs and crab meat. Stir gently for 2 minutes until almost absorbed.
Remove from heat and stir through lemon zest, butter and Parmesan cheese. Cover and allow to rest for a minute.
Serve your risotto topped with Parmesan and snow pea shoots.