Crab and champagne risotto
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Ingredients
2
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Preparation
Preparation15 min
Cook time35 min
- Peel and finely dice the shallots, garlic and leek. Heat the butter in a non stick pan and add the diced veg.
- Finely chop the mushrooms and add those once the shallots/leek/garlic have softened.
- Once the mushrooms have been cooking for about 5 minutes, add the rice and stir it through.
- Alternate adding a splash of champagne and then stock into the pan. Keep adding liquid every 5 minutes or so as the rice soaks it up.
- After 20 minutes or so the rice should be tender. Add the cooked crab meat and stir through the rice. Add the parmesan and a swirl of cream towards the end.
- Season to taste and serve with a glass of champagne of course.
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