Take_Stock_Magazine_Risotto_recipe

Crab, Spring Onion, Tabasco & Asparagus Risotto

Food Main Courses
Mindaugas Andruska at Italian Grill, Dundee
2 Servings
Ingredients
1 tbsp butter
1 tsp extra virgin olive oil
1 large banana shallot, peeled & finely chopped
2 cloves garlic, crushed
150g arborio risotto rice
100ml dry white wine
700ml fish stock
200g asparagus, cut into small pieces & blanched in boiling water for couple of minutes
150g hand-picked crabmeat, a mixture of white & brown
1 small bunch spring onions, cut in small pieces
1 tsp tabasco sauce
Pinch flat leaf parsley, chopped
1 tbsp lemon juice
To taste sea salt & freshly cracked pepper
Method
  1. Heat the butter and oil in a wide pan and add the shallots. Soften for 3 minutes over a medium heat, then add crushed garlic. Sautée for another 2 minutes, then add the rice. Coat well in the butter and fry for a further minute. Turn up the heat, add the wine and let it bubble until it has almost disappeared
  2. Add the hot stock a ladleful at a time, stirring constantly with a wooden spoon or a plastic spatula (if you use stainless steel spoon, it will break risotto) and waiting until each ladle has been absorbed before adding another one. Depending on the rice you use, you may need to add slightly more stock
  3. When all the stock has been incorporated and the rice is nearly cooked (take a bite. It should be al dente), add the asparagus, crab meat and lemon juice. Mix it well with a wooden spoon or a spatula
  4. Let it sit for a minute, then stir in chopped parsley, salt, pepper and tabasco sauce. serve