Thai Crab Risotto

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 ounce butter
• 2 garlic cloves, finely chopped
• 2 shallots, finely chopped
• 10 ounces arborio rice
• 7 tablespoons wine
• 2 green chili peppers, deseeded, finely chopped
• 1 1/2 tablespoons thai green curry paste (or to taste)
• 1 stick lemongrass, crushed
• 2 fresh lime leaves (or 1 tsp lime zest)
• 1 1/4 cups chicken stock, hot
• 1 1/4 cups fish stock, hot
• 2 tablespoons mascarpone
• 1/2 ounce flat leaf parsley, and cilantro, chopped and mixed
• 1 lb crab meat
• 3 1/2 ounces parmesan cheese, grated
• 2 tablespoons heavy cream
• 1 lime, juice only
• 1 pinch black pepper
• 1 pinch salt

Recipe

• 1 melt the butter in a deep frying pan and add the garlic and shallots. fry for one minute.
• 2 add the rice and then the wine.
• 3 stir in the chopped green chili peppers, curry paste, crushed lemon grass and lime leaves or zest.
• 4 mix together the hot chicken stock and fish stock. add a ladle full of the stock to the rice and stir until the rice has absorbed all the liquid.
• 5 continue adding the stock, a ladle full at a time until all the stock has been absorbed. this should take about 13 to 15 minutes.
• 6 once the rice is cooked remove the lemon grass, add the mascarpone and the chopped herbs.
• 7 add the crabmeat and parmesan.
• 8 add the cream and lime juice and season well.
• 9 spoon onto warmed plates and serve with chili oil (optional) and extra parmesan.