Chilli Crab Risotto (2)
Ingredients
Instructions
  1. Make up the stock adding the saffron strands and put it in a saucepan over a low heat to keep it hot.
  2. Heat the garlic oil in a heavy based pan which has a lid and when warm add the sliced spring onions and most of the chopped chilli. Cook over a low to medium heat for a minute or two, stirring.
  3. Increase the heat and add the rice, stirring to coat. Add the wine or vermouth and let it bubble up until it is absorbed into the rice.
  4. Add a ladleful of stock and cook, stirring constantly, until absorbed. Now turn the heat down and add another ladleful of stock, stirring constantly, until absorbed. Continue to add a ladleful of stock at a time and stir until absorbed, until all the stock has been added and absorbed- about 18 minutes.
  5. Remove the pan from the heat and add the crabmeat and the lemon juice and zest. Check for seasoning and stir in the rocket. Cover with a lid and let it stand for a minute of two. Meanwhile cut the remaining lemon into two wedges.
  6. Divide between two bowls, sprinkle with the remaining chilli and serve immediately.