Italian Fish and Shellfish Recipes - Thai-style Crab Risotto Recipe

Ingredients

• 1/3 cup coconut cream

• 1 lemon grass stalk

• 1/3 cup sunflower oil

• 1 bunch of scallions, sliced

• 3 garlic cloves, sliced

• 1-inch piece of fresh ginger, peeled and chopped

• 1 3/4 cups risotto rice

• 5 1/2 cups hot Fish Stock

• 1/4 cup lime juice

• 1 small fresh prepared crab

• salt and pepper

• chopped cilantro leaves, to serve

• red chili slices, to garnish

Serves 4

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Method:

1. Bruise the lemon grass with a rolling pin and slice as thinly as possible.

2. Heat the oil in a large, heavy-based saucepan. Add the scallions, lemon grass, garlic, and ginger and sauté for 3 minutes. Add the rice and stir well to coat the grains with the oil.

3. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice. Continue adding stock in this way

4. Cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes. Add the coconut cream with the last of the stock.

5. Add the lime juice and crab, stirring to break it up and heat through. Cover and leave the risotto to rest for a few minutes before serving, scattered with plenty of cilantro and garnished with chili slices.

Note: This risotto tastes best when made with fresh crab meat, but you could use thawed, frozen crab meat if necessary.