Whitby Crab and White Chocolate Risotto

Serves: 2

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Dietary: Shelfish

Meal type: seafood

Misc:

Occasion:

Author: dghchocolatier

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Ingredients

  • 650ml good fish stock
  • 1/2 small white onion, finely chopped
  • 1 clove garlic, crushed
  • 2 tablespoons olive oil
  • 175g risotto rice (unwashed)
  • 1 tablespoon brandy
  • 150g whitby white crabmeat
  • Sea salt and freshly ground black pepper
  • 30g white chocolate, grated
  • 2 tablespoons fresh parsley, finely chopped

Method

Boil the fish stock then turn down to a simmer.

Put in the olive oil in a pan, sweat the onion and garlic until they are soft and translucent. Increase the heat and stir in the rice until well coated.

Add the brandy and stir until till it’s evaporated.

Add about a third of the hot stock and stir on a medium heat, keep stirring so the rice doesn’t burn keep adding more stock as it is absorbed.

The process should take about 20 minutes, (no short cuts), and the rice should become creamy and al dente – (tender but still with a bite).

Add the crab meat just before the end of the cooking time and then as soon as the rice is cooked to your liking remove from the stove.

Season to taste, stir in the white chocolate and the parsley