Ingredients
650ml light chicken or vegetable stock
200g risotto rice
1 medium sweet onion, finely chopped
3 tbs olive oil
50ml dry white wine
1 tbs crème fraîche or mascarpone
1 tbs freshly grated Parmesan
Grated zest of 1 lemon
2 tbs brown crab meat
Sea salt and freshly ground black pepper
Handful of basil leaves, shredded
150g mix of peas and broad beans
100g white crab meat
Extra virgin olive oil, to serve
Aged balsamic vinegar, to serve

Method
Pour about a third of the stock into a saucepan and bring to the boil. Tip in the rice and blanch for four minutes. Drain well, then tip on to a tray (reserve the stock). Spread in an even layer and leave to cool. Chill until ready to use.
In a medium saucepan, sweat the onion gently in 3 tbs of oil for five minutes (or until softened) without browning. Pour in the wine to deglaze; cook until the alcohol has evaporated and the liquid has reduced to a syrupy consistency.
Bring the reserved stock to a simmer. Stir the blanched rice into the onion and cook for one minute. Gradually add the stock to the rice, a ladleful at a time, stirring well.  Once the rice grains are almost cooked through but still retain a bite, beat in the crème fraîche or mascarpone, Parmesan, lemon zest and brown crab meat. Remove from the heat, check for seasoning and leave to rest for at least five minutes with the lid on.
When you are ready to serve, stir in the basil, peas and broad beans and check for seasoning. Divide between warmed plates, sprinkle the white crab meat on top, then drizzle with extra virgin olive oil, followed by a few drops of balsamic vinegar and freshly ground black pepper.
This recipe from Gary Robinson, executive chef at the Shangri La Hotel, serves four as a starter. He notes: “Boiling the rice to begin with speeds up making a risotto. This doesn’t make it any less authentic and cuts the stirring time down significantly.”

 

 

[Originally published in Abu Dhabi Week vol 2 issue 17]