Brown-buttered Crab Risotto Recipe | olivemagazine
Our recipe for brown-buttered crab risotto is easy to make and ready in just 35 minutes, making it a great midweek meal. This triple-tested recipe serves 2.
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.olivemagazine.com.
Ingredients
- 2 long or 4 round ones shallots diced
- 25g salted butter plus a couple of knobs
- 150g risotto rice
- 100g mixed pot brown or white crabmeat
- 175ml dry white wine
- 550ml fish stock hot
- 1 tbsp grated parmesan
- white pepper or ground mace or nutmeg a pinch of each
- a few chives snipped to serve
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