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Blue Swimmer Crab Risotto with Mascarpone & Champagne

The champagne in this dish is used in place of white wine. Use the best champagne you can afford.


  • 600 g risotto rice

  • 5 eschallots finely sliced

  • 3 cloves garlic finely sliced

  • 1 bay leaf

  • 1.5 l fish stock or crab stock

  • 1 lemon

  • 350 g picked blue swimmer crab meat boiled in salted water.

  • 200 g marscapone

  • 250 ml champagne

  • 1 bulb fennel finely shaved

  • salt

  • pepper

  • 60 ml extra virgin olive oil


  • 1.

    Heat heavy-based saucepan and add oil. Boil stock.

  • 2.

    Add shallots, garlic and bay leaf and sweat for 2 minutes.

  • 3.

    Add rice, sweat and stir for 4 minutes then toast until rice is hot to touch.

  • 4.

    Add champagne and stir.

  • 5.

    Add some of the stock gradually, ladle by ladle, and cook for 10 minutes.

  • 6.

    Taste, and season appropriately, then add crab meat and stir gently.

  • 7.

    Add more stock to take the rice to the al dente stage – bite the rice to check.

  • 8.

    Stir in the butter until combined then add lemon juice and season again if required.

  • 9.

    Serve immediately, with a dollop of mascarpone and shaved fennel.

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Posted by Ian232Report
How many serves do these quatities make?