One of my favourite things that I have made with crab, is crab risotto. Crab meat can have a very delicate flavour, and that's why often crab risotto's can be a big disappointment as the crab is completely overpowered. In order to retain that beautiful taste a full flavoured crab stock is the perfect base for the risotto.
A crab stock is really very easy and doesn't require half as much cooking time as a chicken or beef stock. To start the stock follow the cooking instructions given in the previous 'blue manna crab' post, removing the crab after only 5 mins. Once the crabs have cooled you need to remove all the meat from the crabs, retaining the shells for the stock.
ingredients
- 3 carrots, quatered
- 2 brown onions, halved
- shells of 8 blue manna crabs
method
To make the stock heat the oven to 180 degrees celsius and roast the crab shells along with the onion and carrot for approximately 15 mins (or until browned). Put a large pot of water (~3 litres) over high heat on the stove, and once boiling add the roasted components. Turn the heat down slightly and continue to boil for another 30 mins.
A crab stock should not be boiled for too long as with all seafood stocks it can become bitter.Once the 30 mins is over strain the liquid, discarding the solids, and then pass it through a very fine sieve. Return to the pot and slowly simmer while skimming off any impurities which rise to the top, and reduce until there is approximately 1.5-2 litres of liquid remaining. I always choose to refrain from seasoning stock when I make it as it is much easier to adjust to taste when it is being used.
You can make the stock ahead of time and it will last in the fridge for a couple of days, or alternatively can be frozen for a couple of months.
To make the crab risotto there are many variations you can choose. For this one I used your traditional arborio rice, however I have done it before with grains such as barley and this can be a healthy alternative with a delicious nutty texture. I didn't introduce too many extra components to the risotto as I had an abundance of crab meat, however if you are lighter on meat feel free to bulk it out with vegetables such as fennel.
ingredients
- 1 large brown onion, finely chopped
- 2 cloves of garlic, crushed
- 2 cups arborio rice
- 1/2 cup dry white wine
- 2 litres crab stock
- crab meat from 8 blue manna crabs
- 2 spring onions, trimmed and sliced
- butter
- olive oil
- 1/2 cup grated parmesan
- sea salt and freshly ground black pepper
method
Heat a heavy based saucepan on a medium heat and gently fry the garlic and onion in olive oil until soft. Once soft add the arborio rice and stir until well coated, the rice should appear translucent. Next add the white wine and allow to cook off.
Start slowly adding the stock to the pan all the while stirring continuously. If you heat the stock before adding it to the pan, it will be absorbed faster and overall reduce your cooking time, however this is not strictly necessary. The rice should be cooked in approximately 30 mins, but test it along the way to ensure it is to your personal preference, either increasing or decreasing the amount of stock to your liking. Add the spring onions and crab to the pan about 2/3rds of the way through this process.
Once the rice is cooked remove the pan from the heat and stir through the butter, parmesan and seasoning, cover and allow to stand for a few minutes. Serve immediately.
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