Risotto with crab

1 serving

30 minutes

The chef of the Crosta restaurant shared the recipe with us.

Energy value per serving

• Calories: 529.1
• Proteins: 15.1g
• Fats: 28.7g
• Carbohydrates: 47.9g

Ingredients

• Rice: 50 g
• Shallots: 15 g
• Olive oil: 1 tbsp
• Dry white wine: 30 ml
• Shrimp broth: 300 ml
• Hard cheese: 30 g
• Crab meat: 50 g

Cooking steps

1. Heat olive oil in a saucepan, add onion and sauté for a few minutes, add rice and fry for a few more minutes, stirring constantly. The onion and rice should not burn. Add salt to taste.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Shallots: 15 g
   • Rice: 50 g

2. Add wine, evaporate, cook over medium heat, gradually adding broth and stirring constantly for about 10 minutes. The rice should be firm inside. Do not let it overcook. There should be a small amount of liquid left in the finished risotto.

   Required ingredients:

   • Dry white wine: 30 ml
   • Shrimp broth: 300 ml

3. Fill with cheese, mix, place in a ceramic dish, and add pieces of crab on top.

   Required ingredients:

   • Hard cheese: 30 g
   • Crab meat: 50 g

4. Put a little grated cheese on top of each piece of crab.

   Required ingredients:

   • Hard cheese: 30 g

5. Put in the oven or under the grill for a short time to melt the cheese.

   Required ingredients:

   • Hard cheese: 30 g