crabmeat risotto
by Darinee
@ 10 Nov 2016
crabmeat risotto
By Chef Warren Poh
Risotto
2 tbsp olive oi
l ½ yellow onion, peeled and minced
320g Arborio rice
400ml crab stock (refer to recipe below)
400ml water 180g salted egg cream (refer to recipe below)
2 leeks, charred and peeled
2 tbsp chopped Italian parsley
250g raw spanner crabmeat
Salt and freshly ground pepper, to taste
2 tbsp tobiko
Crab Stock
Olive oil, for drizzling and sautéing
1.5kg flower crabs, scrubbed clean and halved
2 leeks, diced
1 (each) carrot, onion, celery, peeled and diced
5 tomatoes, sliced
2 tbsp paprika powder
3 ltr water
Salted Egg Cream
20g unsalted butter
4 salted egg yolks,steamed and mashed
250g cream
For the crab stock: Drizzle olive oil onto the halved flowercrabs and roast in a pre-heated oven at 260°C for about
30 minutes. Set aside. Heat olive oil in a saucepan over a medium heat and sauté the diced leeks, carrot, onion and celery until fragrant. Add in sliced tomatoes and paprika powder and sauté for another 5 minutes. Add in roasted flower crabs and three liters of water and heat mixture to a boil. Reduce heat and simmer for about an hour.
• For the salted egg cream: Heat unsalted butter in a sauté pan over a low heat until butter has melted. Add in the mashed salted egg yolks and sauté until foamy. Add in the cream and bring mixture to a boil. Reduce heat and simmer for about 20 minutes. Set aside.
• For the risotto: Heat olive oil in a saucepan over a medium heat until hot. Add in the minced yellow onion and sauté for about 3 minutes. Add in the rice and sauté lightly for about 2 minutes. Add in the crab stock and 400ml water. Reduce heat and simmer for about 25 minutes while stirring constantly. Add in the salted egg cream, charred leeks, chopped parsley and crabmeat, while stirring constantly until rice is al dente. Season to taste with salt and freshly ground pepper. Ladle the risotto on each serving plate and top with
tobiko. Serves 1
