Why use Greendale?
Crab Risotto Recipe
This rich, satisfying risotto is a great showcase for our lovely, locally-caught cooked crab. It’s surprisingly easy to make, once you get the hang of all the stirring – and, as a bonus, there will be an open bottle of white wine to enjoy alongside it! Serves 4.
150g Greendale Brown Cooked Crab Meat
250g Greendale White Cooked Crab Meat
Tiny pinch Cayenne Pepper (optional)
1 Lemon, halved; juice one half, and cut the other into wedges for serving
2 tbsp Rapeseed Oil
90g Unsalted Butter
1 Red Onion, peeled, trimmed and diced finely
350g Greendale Arborio Rice
200ml Dry White Wine (if you’d prefer not to use wine, just leave it out; the recipe will still work)
Approximately 1.5 litres hot Vegetable Stock
Small bunch of Flat-Leaf Parsley, washed, leaves chopped (leave a couple whole to garnish)
Sea Salt and freshly ground Black Pepper, to taste
In a mixing bowl, gently beat together the brown crab meat, lemon juice and cayenne pepper (if using) until smoothly combined, then season to taste with salt and pepper. Next, put a large saucepan over a medium heat and add the oil and 50g of the butter. When the butter has melted, add the diced onion and cook for 2-3 minutes, or until the onion softens and becomes translucent. Tip the rice into the pan and stir it around to coat evenly in the butter/oil, then lower the heat slightly and cook for a couple of minutes, stirring gently to prevent the rice sticking.
Turn the heat up to medium-high, and pour the wine into the saucepan. Let it boil and bubble away rapidly for 2-3 minutes (this allows the alcohol to cook off), giving it a stir every so often, then reduce the heat under the pan to medium. Start adding the hot stock, one ladleful at a time; as you add the stock, keep stirring gently, and make sure each ladleful is fully absorbed into the rice before adding the next. Keep adding and stirring until the rice is al dente (retaining just a little firmness in the centre), which will take about 20 minutes. You may not need to use all the stock.
Next, gently fold the brown crab-meat mixture into the rice, and cook for another three minutes. Take the pan off the heat and dot over the remaining butter, stirring it in to melt it. Add the white crab meat and the chopped parsley leaves to the pan and mix in gently, then tip the risotto into a warmed serving dish and serve immediately, garnished with the lemon wedges and whole parsley leaves.
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