Thursday, 21 August 2014

Crab and samphire risotto


1 pint fish stock, 1 cup risotto rice, 1 white onion, 1/2 tsp dill, 1 cup brown crab meat, 1 cup white wine, 1 tbsp butter, samphire.
Serves: 2 Preparation: 30 minutes

I hate the smell of fish. I'm sorry, but I do. I know it's pretty pathetic for an otherwise adventurous food blogger to turn her nose up at such a basic food but I just cannot cope with it. I wish with my whole heart that I could because it's so good for you, so I was delighted to create this dish for my husband and son recently and it NOT stink my house out or require me to cook with Vick's Vapo Rub slathered under my nostrils. This is a winning dish if you're cooking that all important third date meal for someone. *winks*
All risottos (no matter what the ingredients) can be made in 3 simple stages. The first is called tostatura - coating the rice in fat, the second involves cooking off some alcohol and the third involves releasing the starch from the rice one ladle of stock at a time.

1) Peel and finely dice the onion, and sautee in the butter until soft (about 10 minutes).

2) Add the rice and stir through until it becomes translucent, save for a white dot in the centre. 
Add a good glug of white wine and continue stirring until it has cooked off, then add the first ladleful of stock.

3) Continue adding the stock to the risotto, one ladle at a time, adding the crab meat, samphire and dill with the second to last ladle of stock. Serve hot, finishing with an indulgent dash of cream if you wish. Remember, risotto should be soupy, not solid!

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