Crab Acquerello Risotto

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Usually don't have time during the week to cook and enjoy a traditional Risotto with all the ingredients prepared on the spot, especially if it's a Crab Risotto (as cooking and deshelling the crab requires time and patience!). Foodlooseblog finally found a work-around and prepared a quicker version of the original recipe using de-shelled high-quality crab meat and some fish broth they had previously cooked and stored in the freezer.

Ingredients

2 Servings
180g Riso Acquerello
Cilantro
200g Crab Meat
Spring Onion
Fish Broth
Extra-virgin Olive Oil
Sea Salt

Method of Prepration

Chop half a spring onion and simmer it with extra-virgin olive oil.
Once the oil is warm and the spring onion starts to sizzle, add the rice and toast it for a couple of minutes.
Pre-heat the fish broth in a saucepan and keep it at a medium heat.
Start pouring small amounts of the broth in the pan with the rice and continue stirring. Keep doing this for three quarters of the rice cooking time.
Add the crab meat and continue stirring for a couple of minutes, adding broth to prevent the rice from sticking to the pot.
Make sure you add the right amount of broth to make the risotto creamy (and not brothy or overcooked).
Once the risotto is finally cooked, drizzle some extra-virgin olive oil on top.

Chop half a spring onion and simmer it with extra-virgin olive oil.
Once the oil is warm and the spring onion starts to sizzle, add the rice and toast it for a couple of minutes.
Pre-heat the fish broth in a saucepan and keep it at a medium heat.
Start pouring small amounts of the broth in the pan with the rice and continue stirring. Keep doing this for three quarters of the rice cooking time.
Add the crab meat and continue stirring for a couple of minutes, adding broth to prevent the rice from sticking to the pot.
Make sure you add the right amount of broth to make the risotto creamy (and not brothy or overcooked).
Once the risotto is finally cooked, drizzle some extra-virgin olive oil on top.

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