White Chocolate and Crab Risotto

StarterServes 4

Add a touch of luxury to a weekend supper with this sumptuous White Chocolate and Crab Risotto from Master chocolatier David Greenwood-Haigh of West Yorkshire based Coeur de Xocolat. Choose Italian Arborio risotto rice which stay firm but make a good creamy risotto and add the white chocolate (or coca butter) at the end instead of the usual knob of butter for a creamy and delicious dish. Preparation Time: 5 minutes Cooking Time: 25 mins :



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


  1. Boil the fish stock then turn down to a simmer.
  2. 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.
  3. Add the brandy and stir until till it’s evaporated.
  4. 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.
  5. 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).
  6. 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.
  7. Season to taste, stir in the white chocolate and the parsley.