Tinned Crab Risotto Recipe with Saffron

Tinned crab and saffron risotto served with dill and garlic bread.

Tinned Crab Risotto Recipe with Saffron

Tinned crab meat sits at the heart of this beautiful risotto recipe, Vermouth provides a perfect contrast to the sweet meat, and saffron adds a beautiful colour and subtle floral tones to this simple recipe.

Course Main Course

Cuisine Anglo Italian

Keyword crab and saffron risotto, crab risotto, crab risotto recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings Servings

Calories 799kcal

Author Brian Jones

Ingredients

125 g Risotto Rice ⅔ Cup
1 Medium Echalion or Banana Shallot 50g
50 g Butter 3 tablespoon + 1 teaspoon
125 ml Dry Vermouth ½ Cup
⅛-¼ teaspoon Saffron Strands Around 0.25g
500-650 ml Fish Stock 2-2½ Cups
50 g Parmesan Cheese ¾ Cup
¼ teaspoon Black Pepper
Salt as Required
145 g Shredded Crab Meat 5oz Tin
145 g Jumbo Crab Meat 5oz Tin
20 g Fresh Dill ⅓-½ Packed Cup

Instructions

Cut the shallot in half, peel it and then dice it as finely as you can.
Heat the fish stock in a small 15-17cm (6-7") saucepan.
Heat a 25cm or 10" frying pan over a medium heat, and when it is hot, add half of the the butter. When the butter begins to foam add the shallots and cook for 2 minutes without adding any colour.
Add the risotto rice and cook, stirring constantly for 2-3 minutes, the edges of the rice should start to become opaque.
Sprinkle over the saffron, the black pepper, pour in the vermouth, and stir until almost all of the vermouth has evaporated or absorbed; a starchy residue should start to form in the base of the pan.
Have a taste of the stock before you get started, and add salt if you think it needs it. Add a ladle of the hot fish stock to the pan and stir again until almost all of the stock has been absorbed and you have a similar white starchy residue in the base of the pan. Repeat until the rice has the tiniest of "bites" but is very nearly cooked. This will be around 23-27 minutes.
Whilst the risotto is cooking, drain the crab meat from both tins. I like to keep a little of the jumbo crab meat back to garnish the dish and finely chop the dill.
Remove the pan from the heat and add the remaining butter, the crab meat, parmesan cheese, and most of the dill (save a little for garnish). Then add a lid and let it sit for 5 minutes, stir and serve immediately.

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