Ingredients
Ingredients:
650ml fish stock
1/2 small white onion, chopped finely
1 clove garlic, crushed
2 tablespoons olive oil
175g risotto rice (unwashed)
1 tablespoon brandy
150g white crabmeat
Sea salt and freshly ground black pepper
30g white chocolate, chopped finely
2 tablespoons fresh parsley, chopped finely
Method
- Boil the fish stock then turn down to a simmer.
- Put in the olive oil in a pan, sweat the onion and garlic until they are soft and translucent. Increase the heat and stir in the rice until well coated.
- Add the brandy and stir until till it’s evaporated.
- Add about a third of the hot stock and stir on a medium heat, keep stirring so the rice doesn’t burn keep adding more stock as it is absorbed.
- The process should take about 20 minutes, (no short cuts), and the rice should become creamy and al dente – (tender but still with a bite).
- Add the crab meat just before the end of the cooking time and then as soon as the rice is cooked how you like it remove from the stove.
- Season to taste, stir in the white chocolate and the parsley.