Thai crab risotto with lemongrass and kaffir lime Archive

Ingredients

• 1 crab shell, broken up
• 300ml/10fl oz chicken stock
• 1 lemongrass stalk, finely chopped
• 2 kaffir lime leaves, finely shredded
• 1 long red chilli, roughly chopped
• 2 shallots, 1 roughly chopped, 1 finely chopped
• 1 tbsp tomato purée
• 300ml/10fl oz vegetable oil
• 50g/1¾oz butter
• 75g/3oz arborio rice
• 1 tsp Thai green curry paste
• 5 tbsp Muscat wine
• 1 tbsp roughly chopped coriander
• 1 green chilli, finely chopped
• 50ml/2fl oz double cream
• 50g/1¾oz picked brown crab meat
• 110g/4oz picked white crab meat
• 2 tbsp freshly grated parmesan
• 1 tbsp mascarpone
• 1 lime, juice only
• 1 tbsp coriander cress