Risotto is the traditional Italian way to cook rice, which is completely different from the Asian version. Mainly because in the Risotto the rice tends to be 'al dente' (hard in the middle) and creamy while in the Asian method is sticky and dry. We love both and alternate our recipes to bring the best of both worlds. This recipe has very few ingredients, but it's important to have high quality rice and fresh crab to enjoy all the flavors. The crab has a very delicate taste and we prefer not to over-power the flavor with other ingredients.
- Riso Acquerello or Carnaroli or Vialone Nano (90g per person)
- 1lb Dungeness Crab (for 2 people) or any other crab available
- Spring Onion
- Extra-virgin Olive Oil
- Sea Salt
- Almonds (optional)
- Boil water in a big pot and once the water is boiled, cook the crab for 10 mins. Soak the crab in a bowl of ice to cool it . This step is fundamental to maintain the consistency of the meat and makes de-shelling easier.
- Once the crab is warm, de-shell it piece by piece - this is the most time consuming part.
- Use the excess shells of the crab to prepare a quick broth and keep it at warm heat.
- Chop half a spring onion and simmer it with extra-virgin olive oil.
- Once the oil is warm and the spring onion starts to sizzle, add the rice and toast it for a couple of minutes.
- Start pouring small amounts of the broth in the pan with the rice and continue stirring. Keep doing this for three quarters of the rice cooking time.
- Add the crab meat and continue stirring for a couple of minutes, adding broth to prevent the rice from sticking to the pot.
- Make sure you add the right amount of broth to make the risotto creamy (and not brothy or overcooked).
- Season with finely chopped chives and almonds (option). Add some extra virgin olive oil on top.