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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
1½ L fish stock or Crab stock
350 g picked blue swimmer crab meat boiled in salted water.
200 g Marscapone
250 ml Champagne
1 bulb Fennel finely shaved
60 ml Extra Virgin Olive Oil
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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.