Blue Swimmer Crab Risotto with Mascarpone & Champagne
Recipe by Karen Martini
The champagne in this dish is used in place of white wine. Use the best champagne you can afford.
Ingredients
- 600 g Risotto Rice
- 5 eschallots finely sliced
- 3 Cloves Garlic finely sliced
- 1 Bay leaf
- 1½ 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
Method
- Heat heavy-based saucepan and add oil. Boil stock.
- Add shallots, garlic and bay leaf and sweat for 2 minutes.
- Add rice, sweat and stir for 4 minutes then toast until rice is hot to touch.
- Add champagne and stir.
- Add some of the stock gradually, ladle by ladle, and cook for 10 minutes.
- Taste, and season appropriately, then add crab meat and stir gently.
- Add more stock to take the rice to the al dente stage – bite the rice to check.
- Stir in the butter until combined then add lemon juice and season again if required.
- Serve immediately, with a dollop of mascarpone and shaved fennel.
