You asked for more recipes and we said ‘Yes’ – so here’s our recipe for our Crabmeat Risotto that you can whip up anytime at home (until you get the chance to come to Cromane and let us do the cooking for you instead)
4 cups water (or use 3 cups water/1 cup white wine)
1 1/2 lbs (24 oz) crab shells
1 medium onion (peeled and rough chopped)
1 carrot (sliced)
1 rib celery (sliced)
1 tomato (chopped, or use an 8 oz can crushed or diced tomatoes
1 bay leaf
each, salt & pepper (to taste)
1 Tbsp olive oil (extra virgin)
1 Tbsp shallots (or white onion – minced)
2 cloves garlic (minced)
1 1/2 cups Arborio rice
1/4 cup white wine
3 cups crab stock
diced crab meat
2 Tbsp butter (more, as needed)
2 Tbsp mascarpone cheese
zest of 1 whole lemon
salt & pepper (to taste)
2 Tbsp chives (fresh, chopped)
parmigiano cheese (shaved)
Bring 4 cups of water to a boil, add crab and continue to boil for 4 minutes. Remove crab and plunge into ice water. Remove the crab meat and dice for the risotto, then refrigerate. Return the shells to the boiling water (or you can just ask your local fish monger for crabmeat/shells if you don’t want to do all this)
Add onion, carrot, celery, tomato, bay leaf then add salt & pepper to taste. Simmer the broth for 20 minutes then strain out the crab shells, vegetables and spices. Reserve broth and keep on medium heat for use in the risotto.
Bring a large skillet or frying pan to medium heat, add olive oil, shallots and garlic. Cook until softened (1-2 minutes). Add the Arborio rice, cook (stirring occasionally) for 1-2 minutes before adding dry white wine.
Add wine and cook for a minute, keeping the rice moving (stirring frequently). Add one-third to half of the crab stock, cook (stirring occasionally) for 3-5 minutes until the rice has absorbed most of the liquid.
Add the remaining crab stock in ladled increments, allowing the rice to slowly absorb the liquid until the Arborio rice becomes slightly translucent and is an al dente firmness and the core can still be seen in the centre (about 20 minutes total time once broth is added).
Add the reserved diced crab meat, butter, mascarpone cheese, lemon zest and salt & pepper (to taste). Stir vigorously until all ingredients are well combined and a thick, creamy risotto is achieved.
Correct the seasoning (if necessary), serve and garnish with parmigiano and chives (if desired) and enjoy!
If you would prefer to let us take care of the cooking instead, book your table HERE