Helen's crab risotto

  1. Yield Serves 6

Creamy crab risotto (great with a glass of ice cold white wine)


  • Unsalted butter for frying and a little bit to add at the end
  • 1 medium onion roughly chopped
  • 100ml of dry white wine
  • 250ml of hot fish stock - the best you can find or make your own
  • 500g of arborio rice
  • A handful of grated parmesan cheese
  • 255g of fresh brown crab meat
  • 2 tablespoons of creme fraiche
  • Lemon juice to taste
  • Some sprigs of flat leaf parsley
  1. Helen's crab risotto

    Make the fish stock yourself or heat up the shop bought stock and put in a jug.

    Pour the wine into a saucepan and boil it until half has evaporated. Add this to the hot fish stock and keep on the side ready to add to the risotto as it cooks.

    Melt 3 knobs of butter in a heavy-bottomed pan and fry the roughly chopped onion until slightly coloured but definitely not burnt. 

    Add the rice and stir constantly. Every time it just about dries out, add a ladle of the hot stock/wine mixture. 

    Keep going until all the liquid is absorbed. Continue like this until the rice is cooked how you like it (keep tasting it) and all the stock has been added. It should take about 12 minutes. If you have used the stock up and it still hasn't cooked quite yet, add some hot water. 

    Mix in the Parmesan cheese, brown crab meat, creme fraiche and a few knobs of butter to achieve a rich consistency. Add salt and pepper to taste. 

    Serve immediately, garnished with a couple of sprigs of parsley. 

    Sent to us by Helen Collins.

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