Mamma's crab risotto is fantastically good and a nice change from natural crab on a slice of bread. Mamma's crab risotto can be used both as a main course, a starter and as a lunch dish. The recipe is suitable for 4 people.
125 g of cleaned crab meat
1 dl risottoris
2 tablespoons olive oil
1 tablespoon shallots, finely chopped
1 dl dry white wine
about. 1.5 dl cream
about. 1.5 dl fish or shellfish power
40 g grated parmesan
1 tablespoon butter
2 small or 1 large tomato in strips
1 tbsp basil
Salt and white pepper
Saute the onion in oil until soft before adding the rice and continue to saute, stirring, for a minute or two. Add the wine and let it boil. Leave the plate on a medium heat and whisk in the cream and stock, a little at a time, while stirring. Add more liquid as it boils down and becomes mushy. Stir regularly until the rice is a little hard in the middle and the consistency of the risotto is like a thin porridge. It takes 15 – 20 minutes, depending on which rice you use. Season with salt and white pepper. Just before serving, add Parmesan, butter, tomato, basil and crabmeat. Mix together gently. Garnish with crab claws and basil. If you wish, you can grate more parmesan on top.
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