Crab risotto with apple and almonds
A rich crab and fennel risotto, garnished with apple matchsticks and crushed almonds
Ingredients
- ½ onion
- ½ fennel bulb
- 1 garlic clove
- olive oil
- 180 g risotto rice
- 175 ml white wine
- 600 ml vegetable stock
- 1 tbsp grated parmesan
- 100 g brown crab meat
- 100 g white crab meat
- 1 lemon
- 1 knob butter
- 1 small bunch parsley
- ½ green apple
- 10 blanched almonds
Instructions
- Finely dice the onion and the fennel. Keep any fennel fronds to one side to garnish at the end. Heat some olive oil in a deep pan on a medium heat and fry your onions and fennel gently for about 10-15 minutes. You want them soft, but not brown.
- Crush or finely chop a garlic clove and add to the onion. Then add the risotto rice to toast the grains in the pan. Now add the white wine and let it bubble away.
- Once the wine has been absorbed slowly add the vegetable stock, a ladle at a time. I keep my stock warm in a small saucepan on the stove. Remember to keep stirring and only add more stock when it has all been absorbed by the rice.
- When your rice is cooked to your liking mix through the brown crab meat, butter and parmesan. Stir to combine and season with salt and pepper.
- Take the risotto off the heat, squeeze in the juice of half a lemon and add the white crab meat. Finely chop and add the parsley. Put a lid on the risotto pan and let it sit for a couple of minutes.
- Crush your almonds in a pestle and mortar. Finely slice your apple into matchsticks and squeeze over the other half of the lemon juice.
- Dish up the risotto and top with the apple, almonds and fennel fronds.