Crab, Chilli and Saffron Risotto
100g brown crab meat and
200g white crab meat
1 small chilli seeds removed, finely diced
1 squeeze lemon juice
dash olive oil
300g risotto rice
dash of white wine
around 1 litre hot chicken stock, watered down to half strength
pinch of saffron
handful chopped fresh parsley
chopped basil leaves and slithers of chilli, to garnish
Place the pinch of saffron into the hot stock and mix around till stock takes on a golden yellow colour.
Heat the oil in a large pan over a medium heat, add the chilli and cook without colouring, stirring for about two minutes then add the risotto rice and cook for a further two minutes.
Turn up the heat and add the wine and let it bubble away rapidly for about two minutes to cook off the alcohol, then reduce the heat to medium and begin adding the hot stock, a ladleful at a time, stirring continuously.
Wait for the stock to be absorbed before adding the next, and cook the rice until al dente, about fifteen minutes.
Add the white and brown crab meat, lemon juice and the parley and cook for another three minutes.
Remove from the heat and serve immediately, garnished with basil leaves and chilli slithers.