Crab, Spring Onion, Tabasco & Asparagus Risotto

Food Main Courses

Mindaugas Andruska at Italian Grill, Dundee

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2 Servings

Ingredients

1 tbsp butter

1 tsp extra virgin olive oil

1 large banana shallot, peeled & finely chopped

2 cloves garlic, crushed

150g arborio risotto rice

100ml dry white wine

700ml fish stock

200g asparagus, cut into small pieces & blanched in boiling water for couple of minutes

150g hand-picked crabmeat, a mixture of white & brown

1 small bunch spring onions, cut in small pieces

1 tsp tabasco sauce

Pinch flat leaf parsley, chopped

1 tbsp lemon juice

To taste sea salt & freshly cracked pepper

Method

Heat the butter and oil in a wide pan and add the shallots. Soften for 3 minutes over a medium heat, then add crushed garlic. Sautée for another 2 minutes, then add the rice. Coat well in the butter and fry for a further minute. Turn up the heat, add the wine and let it bubble until it has almost disappeared
Add the hot stock a ladleful at a time, stirring constantly with a wooden spoon or a plastic spatula (if you use stainless steel spoon, it will break risotto) and waiting until each ladle has been absorbed before adding another one. Depending on the rice you use, you may need to add slightly more stock
When all the stock has been incorporated and the rice is nearly cooked (take a bite. It should be al dente), add the asparagus, crab meat and lemon juice. Mix it well with a wooden spoon or a spatula
Let it sit for a minute, then stir in chopped parsley, salt, pepper and tabasco sauce. serve