Mr Debs came home with a couple of luvverly orkney crab so this lovely recipe from James Martin was the flippin perfect recipe
300mls chicken stock
300mls fish stock
2 cloves garlic, finely chopped
2 shallots, finely chopped
280g risotto rice ( arborio or carnaroli )
100mls white wine
2 green chillies, deseeded and chopped
a pinch of curry powder
half a tspn Thai green curry paste
1 stick lemongrass
3 kaffir lime leaves
2 tbsn mascarpone cheese
50mls double cream
15g each of fresh flat leaf parsley and coriander finely chopped
450g fresh white and brown crab meat
115g parmesan cheese
juice of 1 lime
salt and pepper to taste
Heat the two stocks together in a pan, on the hob.
Meanwhile, sweat the garlic and shallots in the butter for about a minute, add the rice, then the wine with the green chillies, curry powder, curry paste, lemongrass and lime leaes. Stir together to coat the rice with fat.
Add the warm stock, a ladle at a time, while simmering and stirring. Stir, and keep adding stock,until the rice is cooked which should take about 15-20 minutes.
Once the rice is cooked but still with a little bite add the mascarpone, cream, herbs,crab and parmesan. Adjust with a little more stock and cream if necessary then add the lime juice and stir well.
Plate risotto and drizzle with a little chilli oil and sprinke a little extra parmesan.
This is a super recipe and to be honest it dosn't need anything else, I think it may well become a regular feature.