Skye Crab Risotto from The Three Chimneys: Recipes & Reflections by Shirley Spear

Name: Skye Crab Risotto from The Three Chimneys: Recipes & Reflections by Shirley Spear
Ingredients: 200 g arborio rice; Zest of 1 lime, plus juice; The white and pale green of 2 large spring onions, very finely chopped; 1 medium red chilli (not too hot) de-seeded and very finely chopped; 2 tbsp fresh coriander, finely chopped; 2 tbsp freshly grated Parmesan; 450 ml hot crab stock, made up to 750 ml with a mixture of white wine and water. (Liquid must be hot when pouring into rice.); 125 g white crabmeat; 1 tsp good quality mayonnaise; 125 g brown crabmeat; 125 g thick Greek-style yoghurt; 2 tsp good quality tomato passata; 2 tsp lemon juice; Freshly ground sea salt and white pepper to taste

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To complete all 3 stages of this recipe, you will need 250g white crabmeat and 250g brown crabmeat.

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Cooking tools:

Cake pan
Parchment paper
Saucepan
Skillet
Microplane
Wooden spoon
Chef's knife
Cutting board

Ingredients

200 g arborio rice
Zest of 1 lime, plus juice
The white and pale green of 2 large spring onions, very finely chopped
1 medium red chilli (not too hot) de-seeded and very finely chopped
2 tbsp fresh coriander, finely chopped
2 tbsp freshly grated Parmesan
450 ml hot crab stock, made up to 750 ml with a mixture of white wine and water. (Liquid must be hot when pouring into rice.)
125 g white crabmeat
1 tsp good quality mayonnaise
125 g brown crabmeat
125 g thick Greek-style yoghurt
2 tsp good quality tomato passata
2 tsp lemon juice
Freshly ground sea salt and white pepper to taste