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Celebrating Seafood in the East Neuk of Fife ...

 
Crab, Chilli and Coriander Risotto

Ingredients:

500mls Fish Stock/Vegetable Nage
1 Shallot
½ Red Chilli
100gms Arborio Rice
100mls White Wine
75gms Quality White Crab Meat
2 tbsp Chopped Coriander
1 tbsp Grated Fresh Parmesan
Few Knobs Diced Butter

Garnish:

Chilli Oil
Parmesan Shavings

Heat the stock in a pan and leave ticking over on the side.

Finely dice the shallot and red chilli and sweat until softened.

Add the rice and cook coating the rice grains for 2-3 mins.

Add the wine and deglaze the pan and reduce until the wine evaporated.

Gradually add the stock a ladle at a time until the rice is just tender.

At this point add the crabmeat and warm through for a minute, then remove from the heat and Monte the butter and parmesan. Season and finish with coriander.

 

 

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