Risotto originated from the Veneto region of Italy in the fifteenth century and has since become a universally enjoyed dish renowned for its versatility and heartiness. Best cooked in a large stainless steel, non-stick pot, risotto typically contains four base ingredients, firstly, a fat, typically butter or olive oil. Secondly, a stir-fry of one or multiple finely diced vegetables, this particular recipe uses shallots. Thirdly, stock, the type of stock used will be dependent on the recipe, as the primary ingredient in this recipe is shellfish, it is wise to use fish stock. Last but certainly not least, wine, a dry white is recommended for near enough all risotto recipes. Easy enough for a family mid-week dinner yet elegant enough for a dinner party, this recipe combines a deliciously sweet duo of crab meat with a sour crème fraiche and chive combo. The simple addition of fresh lemon juice and sea salt unifies the ingredients in this recipe.
View the full recipe and method here (Simon Hulstone)
If you’re ravenous for risotto but don’t fancy braving the kitchen, why not treat yourself to our warming Carrot, Sweet Potato and Parmesan Risotto? Served daily between 12-9pm. Perfect after a long, brisk Winter day.
