Crab Risotto with Mascarpone
This impressive dish has been shared with us by Rona Jongebreur from Domestic Diva Unleashed. Eating away from home doesn't have to mean basic simple meals. This risotto pairs the beautiful flavour of freshly cooked crab meat with mascarpone cheese. Get some freshly cooked crab meat from the trawlers on your coastal getaway.
Recipe Tester Feedback: "To be honest, when I first saw the recipe I thought it sounded a bit too fancy and fussy for cooking on the road. But now that I have cooked it, I think it would actually be really easy." - Karen
No: Gluten / Egg / Nuts
Preparation Time 10 minutes
Cooking Time 25 minutes + 10 minutes standing time
Cannot be frozen
- garlic cloves - 2, peeled
- leek - 1
- butter - 40g
- vegetable stock - 800g, liquid (or 800g water + 40g stock paste)
- citric acid - 1 tsp
- vodka - 150g (*ensure GF if required)
- Arborio rice - 370g
- crab meat - 200–300g, fresh cooked
- fresh chives - 1 Tbsp, or dried chives, chopped
- mascarpone cheese - 100g
- salt - to taste
- Add garlic cloves (2) and leek (1) to the bowl. Chop Speed 7 / 5 seconds. Scrape down sides.
- Add butter (40g). Program 3 minutes / 100C / Reverse+Speed 1.
- Place a mixing bowl on top of the lid and use it to measure the stock (800g). Mix the citric acid (1 tsp) into the stock and stir to dissolve. Add vodka (150g). Set aside.
- Insert whisk attachment. Add rice (370g) and stock mixture (50g only). Program 2 minutes / 100C / Reverse+Speed 1.
- Add the rest of the stock mixture. Program 16 minutes / 100C / Reverse+Stirring Speed.
- Add crab meat (200-300g). If using dried chives (1 Tbsp), add now. Program 2 minutes / 100C / Reverse+Stirring Speed.
- Add mascarpone (100g) in small blobs. If using fresh chives (1 Tbsp), add now. Add salt to taste. Mix Reverse+Speed 2 / 5 seconds.
- Place in insulated server and let stand for 10 minutes before serving.