This summery take on an Italian favourite is given the heat treatment thanks to fresh green chillies. Kafir lime leaves and lemongrass add a fragrant Thai edge.


  • 2 garlic cloves

  • 2 shallots

  • 1 oz butter

  • 10 oz Arborio rice

  • 100ml Muscat white wine

  • 2 green chillies

  • 1 pinch of curry powder

  • 1 stick of lemon grass

  • 2 Kaffir lime leaves

  • 300ml fresh chicken stock

  • 300ml fresh fish stock

  • 2 tbsp mascarpone

  • 15g flat leaf parsley and coriander

  • 50 ml fouble cream

  • 1lb fresh white and dark crab meat

  • 4oz fresh Parmesan reggiano

  • 1 fresh lime

  • Olive oil

  • Chilli Oil


  • 1.

    Peel and finely chop the garlic and shallot and place into a warm pan with the butter. Sweat for about a minute. Add the rice and then the wine. Before adding the stock add the chopped green chillies, curry powder, crushed lemon grass and lime leaves. Then add the warm chicken and fish stock mixed ladle at a time while simmering until the rice is cooked (it should take about 13 to 15 minutes) stirring all the time.

  • 2.

    Once the rice is cooked add the mascarpone and all the chopped herbs. Add the crab meat and parmesan. Adjust with more stock and cream if need be, add the lime juice and season well. Place in the centre of the plates and top with a little chilli oil and some more parmesan.

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