Crab Risotto Recipe With Crème Fraîche & Chives
An earthy crab risotto recipe from Torquay based chef, Simon Hulstone. This crab risotto is simple to make for a delicious weeknight meal
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Spoon
- Serving bowl
Ingredients
- 2 dressed crabs, brown and white meat seperated
- 1.25l fish stock
- 25g of butter
- 1 shallot, finely chopped
- 1 garlic clove, chopped and crushed
- 200g of risotto rice
- 70ml of dry white wine
- 1 knob of butter
- salt
- pepper
- 4 tbsp of crème fraîche
- 1/2 bunch of chives, finely chopped
- 1 lemon, juiced
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