Baked tomato, mozzarella & basil risotto
Imagine all the best bits of arancini – a golden, crunchy exterior; cheesy, oozing rice – in risotto form and you have this moreish baked tomato, mozzarella and basil risotto. It's deliciously comforting
Crab & saffron risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp oil
- 1 onionor banana shallot, finely chopped
- 1 garlic clovecrushed
- 380g risotto rice(arborio or carnaroli)
- 200ml white wine
- 1-1.3 litres hot fish or chicken stock
- 30g cold butter
- 100g white crabmeat
- 100g brown crabmeat
- large pinch of saffron strands
- 70g parmesangrated
- 1 lemonzested, half juiced
- 1 tbsp finely chopped tarragonor dill
Nutrition: Per serving
- kcal630
- fat18g
- saturates8g
- carbs80g
- sugars3g
- fibre2g
- protein29g
- salt2.2g
Method
step 1
Heat the oil in a large saucepan over a low heat. Add the onion and a pinch of salt and cook over a low heat for 12 mins until softened. Add the garlic and cook for 1 min. Tip in the rice, then turn up the heat to medium and fry for 3 mins. Pour in the wine and bring to the boil until the liquid is reduced by half.
step 2
Turn the heat up to high and pour half the stock into the pan, stirring continuously until most of the stock has been absorbed. Add more stock, a ladleful at a time, letting each addition be absorbed before adding the next, stirring continuously (you will need most of the stock). This should take around 18-20 mins,
by which point the rice should be cooked with a slight al-dente bite to it. Add the butter, both types of crabmeat, the saffron, cheese and the lemon zest and juice, and stir everything together. Season to taste, adding a little more stock to loosen if you need to. Spoon into shallow bowls and top with the herbs.
