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Fast & Furious Crab Risotto

Fast & Furious Crab Risotto

Preparation time:

  • 20mins

 

Specialty:

  • Dairy-free
  • Gluten-free

 

We usually don't have time during the week to cook and enjoy a traditional Risotto with all the ingredients prepared on the spot, especially if it's a Crab Risotto (as cooking and deshelling the crab requires time and patience!). We finally found a work-around and prepared a quicker version of the original recipe using de-shelled high-quality crab meat and some fish broth we had previously cooked and stored in the freezer. 

 

Ingredients (2 Servings):

  • 180g Riso Acquerello or Carnaroli or Vialone Nano 
  • Cilantro 
  • 200g Crab Meat 
  • Spring Onion
  • Fish Broth
  • Extra-virgin Olive Oil 
  • Sea Salt

 

Instructions:

  • 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. 
  • Pre-heat the fish broth in a saucepan and keep it at a medium heat.
  • 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).  
  • Once the risotto is finally cooked, drizzle some extra-virgin olive oil on top.

06.07.2020

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