Risotto with crab

Name: Risotto with crab
Total time: 30 min
Yield: 1
Ingredients: Rice 50 g; Shallot 15 g; Olive oil 1 tablespoon; Dry white wine 30 ml; Shrimp (prawn) stock 300 ml; Hard cheese 30 g; Crab meat 50 g

1 serving

30 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

529.1

kcal

15.1g

grams

28.7g

grams

47.9g

grams

Ingredients

1serving

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

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:
1. Olive oil: 1 tablespoon
2. Shallot: 15 g
3. 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:
1. Dry white wine: 30 ml
2. Shrimp (prawn) stock: 300 ml

3
Fill with cheese, mix, place in a ceramic dish, and add pieces of crab on top.
Required ingredients:
1. Hard cheese: 30 g
2. Crab meat: 50 g

4
Put a little grated cheese on top of each piece of crab.
Required ingredients:
1. Hard cheese: 30 g

5
Put in the oven or under the grill for a short time to melt the cheese.
Required ingredients:
1. Hard cheese: 30 g

Risotto with crab

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