Ingredients:
1 shallot, finely chopped
75g (3 oz) butter, chilled
1 tbsp olive oil
400g (1 lb, scant) risotto rice
200ml (4/5 cup) dry white wine
1l (4 cups) vegetable stock, hot
1 prepared crab (about 100g [3 1/2 oz] white meat and 25g [1 oz] brown meat)
100g (3 1/2 oz) Cardigan bay prawns, cooked and peeled (reserve about 8 or 12 of the prawns, keeping them unpeeled, to garnish)
To Garnish:
a little lemon juice
flat-leaf parsley and/or chives, finely chopped
Cheddar cheese shavings
Method:
Heat 25g (1 oz) of the butter with the olive oil and use to fry the shallot until soft but not browned (about 4 minutes). Add the rice, stirring it until the oil coats every grain.
Add the white wine and cook until completely absorbed by the rice. Now add the stock a ladleful at a time. Each time, cook the rice, stirring, until the stock has all been absorbed by the rains.
Continue cooking in this manner until the rice is creamy but not too soft. At this point add the crab meat and the peeled prawns. Stir these into the rice then take the risotto off the heat and beat in the remaining butter.
Add a little lemon juice (to taste). Serve immediately, garnished with the cheese shavings, the herbs and the reserved, unpeeled, prawns.
Find more St David's Day Recipes Here.
