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.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 321kj
  • Fat Total 10g
  • Saturated Fat 3g
  • Protein 11g
  • Carbohydrate 41g
  • Sugar 3g
  • Sodium 545mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Ian232Report
How many serves do these quatities make?