Crab risotto

What are your thoughts on the combination cheese and shellfish? I have never really thought about it before I met Christopher, who can’t stand it, and I kind of see why now.

When I had planned to make crab risotto, I thought to myself that I must remember to omit the parmesan for Christopher’s sake, but I didn’t need to worry, the recipe I used, Angela Hartnett’s, contained no parmesan. So perhaps it is a rule, not to mix cheese with shellfish. In the one case when I do think it works though, is Lobster Thermidor, but that is probably the exception that confirms the rule (Swedish saying in case it does not make sense…)

Back to the risotto. It was delicious without the parmesan of course, and with added butter for creaminess, this was a delicious weekend dish.

Crab risotto, serves 2

Adapted after Angela Hartnetts recipe.

100 g white crab meat

a dash of tabasco

1 tbsp lemon juice

olive oil

100 g cold butter, cut into cubes

1/2 onion, finely chopped

250 g risotto rice

100 ml white wine

800 ml-1 l vegetable stock

a bunch basil, chopped

Heat up the olive oil and half the butter in a casserole dish/large saucepan. Add the onions and fry until soft and transparent. Add the rice and cook for another 2 minutes. Turn the heat up and add the wine. Let it bubble away for a few minutes, then lower the heat to medium again. Add a ladle at the time of the hot stock, and let it evaporate from the pan while cooking. When the pan is almost dry, add another ladle. Repeat for abour 18 minutes or until the rice is cooked al dente. Season to taste with lemon juice, tabasco, salt and pepper. Remove from heat and add the crab meat, the rest of the butter and the chopped basil. Serve immediately, preferrably in a nice bowl for extra comfort food feeling.