🦀 Crab rice
🛒 Ingredients
180 g Carnaroli rice
500 g crabs
200 g tomato puree
1 l shellfish stock (or bisque)
1 clove garlic
to taste salt
to taste pepper
to taste extra virgin olive oil
👨🍳 Preparation
Start by cleaning and cooking the crab following the instructions you find here. This will take about 15-20 minutes depending on the size of the crabs.
When you have obtained the precious pulp it will be time to prepare the sauce that will flavor your crab risotto.
Put the crabmeat and tomato in a pan and cook until the sauce has reduced. When it’s cooked put it aside in a bowl, it’s time to think about the risotto.
When I prepare fish risottos I avoid using cheese and butter, for this reason I toast the raw rice in a pan for a few minutes until I place my hand over the pan and feel the heat it releases.
Be careful not to burn the rice or make it brown too much, a couple of minutes is enough, if you go further you will get a risotto that is too sticky or sticks to the pot.
Toast the rice
When the rice is ready add the fish stock or better still the hot crab bisque a little at a time over the rice and wait for it to be absorbed before adding more.
Add a little until the risotto is completely covered and add only when it has completely evaporated, cooking must take place over medium heat.
bisque
Halfway through cooking, instead of the broth, add the tomato sauce to the crab, continue cooking by adding the sauce and if the risotto gets too dry, part of the bisque.
Cook the risotto according to the times indicated on the package (from 13 to 17 minutes), at this point remove it from the cooker, add a little more sauce and a drizzle of oil to mix the risotto and obtain the risotto all’onda.
Being a crab-based risotto, you don’t need to add cheese or butter so as not to cover or alter the flavor of the ingredients, at most if you like you can add chopped fresh parsley to place on the risotto away from the heat.
Your crab risotto is ready!
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