Risotto with crab
1 serving
30 minutes
The chef of the Crosta restaurant shared the recipe with us.
Calories529.1kcal
Proteins15.1grams
Fats28.7grams
Carbohydrates47.9grams
Rice
50
g
Shallot
15
g
Olive oil
1
tbsp
Dry white wine
30
ml
Shrimp (prawn) stock
300
ml
Hard cheese
30
g
Crab meat
50
g
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.
- Olive oil: 1 tablespoon
- Shallot: 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.
- Dry white wine: 30 ml
- Shrimp (prawn) stock: 300 ml
3
Fill with cheese, mix, place in a ceramic dish, and add pieces of crab on top.
- Hard cheese: 30 g
- Crab meat: 50 g
4
Put a little grated cheese on top of each piece of crab.
- Hard cheese: 30 g
5
Put in the oven or under the grill for a short time to melt the cheese.
- Hard cheese: 30 g
