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Crab risotto

(serves 2)

Ingredients:

200g short grain Italian rice
1 litre fish stock
70g shallot, finely chopped
10g fresh root ginger, peeled and finely chopped
20g red chillies, de-seeded and finely chopped
75ml dry white wine
150g fresh crab meat (mixed brown and white)
80g unsalted butter

Method:

Heat the fish stock to a gentle simmer, and maintain the heat while you cook the risotto. Gently fry the shallot, ginger and chilli in half the butter until soft, but without colour. Add the rice and cook for a couple of minutes. Add the white wine and stir until all the liquid has been absorbed. Start adding the stock, one ladle at a time, stirring all the time, and only adding the next ladle when the preceding one has been fully absorbed. Repeat until the rice is ‘al dente’ (with a slight bite, but fully cooked). Add the crab meat, and stir in. Then add the remainder of the butter and beat into the risotto until fully amalgamated. Serve immediately.