Recipe: Crab, Pea, Chive and Lemon Risotto
Happy 2017! I'm so excited for the year ahead – I've been busy working away these past weeks on a few different things and I can't wait to announce my plans for the new year.
As well as that, I've made a few food resolutions for 2017, mainly involving cooking more at home and eating a bit better. So far I'm on a 2-for-2 streak of meals cooked at home so I'm feeling all sorts of smug.
Last night I made this risotto and it was seriously delicious. I mean, I love making risotto but this one was definitely one of my all-time best. So I thought I'd share the recipe.
There's actually two ways to make risotto – the traditional stove top method involving a lot of stirring, and a super-simple oven baked version which is good when you're feeling lazy. So I'll include a note at the end about how to make this as the oven-baked version if you want to try that.
Crab, Pea, Chive and Lemon Risotto
1 onion or 4 shallots, chopped
1 bulb of garlic, chopped
2 stalks of celery, chopped
150mls of white wine
250g of arborio rice
1 litre fish stock, on a low heat on the stove
100g tub of fifty-fifty crab
1 lemon, half the skin zested and a squeeze of juice
1 packet of fresh chives, chopped
1 cups of frozen peas/petit pois
1. In a large pot, add 2 tbs of olive oil and 1 tbs of butter. Add the onion, garlic and celery and cook over a medium heat until soft (around 5 minutes).
2. Add the wine and cook for another minute. Then add the rice and mix thoroughly so that the rice is well coated and shiny. Now's a good time to add some pepper but don't add much salt, as there'll be salt coming from the stock.
3. Using a ladle, add one ladle of stock to the rice mix and stir well until the stock is mostly all absorbed. Keeping adding the stock to the rice and stirring well – it will take around 15-20 minutes.
4. Once you've ladled away all the stock, the rice should be a nice silky, al dente consistency. Add in the tub of crab, lemon zest, frozen peas, chives, parmesan and 1 tbs of butter. Stir really well and pop the lid on your pot and let it rest for a couple of minutes. Then check the flavours and adjust as necessary – it might need seasoning, more lemon or more Parmesan depending on your preferences.
5. Serve with a grating of Parmesan over the top.
Alternatively, if you want to oven bake your risotto, heat your oven to 180 degrees C and follow steps 1 and 2 above.
Then, add all the stock to the pot of rice and cover with a lid. Place in oven and cook for around 15 minutes. Take the pot out of the oven and stir – you might need to add more stock.
If there's still stock in the pot, simply pop it back in the oven for a few minutes bit longer. Once the stock is absorbed and you have a nice risotto consistency, simply follow step 4 above.