Cornish crab risotto with saffron & clotted cream
Indulge in a creamy Cornish crab risotto with saffron and Rodda’s clotted cream. Perfect for special occasions or a tasty treat. Serves 3-4.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.roddas.co.uk.
Ingredients
- 2 small or 1 medium/large dressed crab - approximately 240g
- white and brown meat separated 1 litre fish stock
- 25g butter
- 1 shallot
- 1 garlic clove finely chopped
- 200g risotto rice
- 70ml white wine
- salt and pepper for seasoning
- 2 tbsp Rodda’s clotted cream
- pinch of saffron
- juice from half a lemon
- small bunch of chives
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