Crab, saffron and clotted cream risotto recipe
Indulgent crab, saffron and clotted cream risotto—perfect for special dinners. Serves 4 | Easy & creamy.
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Cooking tools:
- Pan
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Fork
- Ladle
- Wooden spoon
- Grater
- Stove
- Serving platter
- Kitchen scale
Ingredients
- 1.2 litres fresh light chicken stock
- Small pinch saffron strands
- 225g hand-picked white crabmeat
- 2 tsp lemon juice
- 2 tbsp olive oil
- 15g butter
- 75g finely chopped shallots
- 225g risotto rice, such as arborio
- 4 tbsp dry white wine
- Handful fresh basil leaves, sliced
- 3 tbsp soft brown crabmeat, mashed with a fork until smooth
- 4 tbsp clotted cream
- 2 tbsp finely grated parmesan
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