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Crab Risotto

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The dilemma I face when it comes to cooking food, is to strike a balance between the liking of my boys. While J is fond of Indian food, preferably authentic Kerala cuisine, D is a stark contrast. So the deal I struck between them is to cook the food of their choice on alternate days 🙂
Lately as J has to do a lot of travelling, I try my experiments with other cuisine while he’s away. My latest experiment was making Risotto. Risotto is an Italian dish in which rice is cooked in stock to a creamy consistency. After going through a lot of recipes, I decided to make it my way.
Arborio rice is typically used to prepare this dish. However, as it was not available easily, I chose to use Idli rice/Ponni rice, as it is very similar in its texture. Keeping D’s palate in mind, I added a generous dose of green chillies.

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Crab Risotto
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Heat butter in a pan.
  2. Add the chopped onion and saute for a minute.
  3. Tip in the green chillies and garlic.
  4. Saute till the raw smell goes.
  5. Add the rice and fry for 3-5 minutes.
  6. Pour 1 cup of hot stock and stir the rice mixture on medium heat.
  7. As the liquid is absorbed, pour bit more of the stock and keep stirring.
  8. Continue the process till the rice is almost cooked, but has a bite to it.
  9. Add the crab met and mix well.
  10. The consistency of the dish should be creamy and moist.
  11. Squeeze the lime juice and mix well.
  12. Garnish with chopped spring onion and parmesan cheese and serve immediately.
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