Since coming back from a visit to Carnarvon I’ve felt particularly inspired to try and use a few Gascoyne ingredients in my cooking at home. Perusing social media one Saturday morning and spying a delicious looking omelette on The Fish Boss’ Instagram page, which was jam packed with Shark Bay crab I felt inspired to make my first foray into cooking with crab.
Now I wasn’t feeling quite bold enough to start with actual crabs and cook them and then remove all the meat, that would have to wait for another Saturday, but thankfully after a few calls to seafood stores around town Kailis in Leederville confirmed they had raw crab meat in stock so I hot tailed it there and picked up a half kilo bag.
I decided I would make a Shark Bay Crab Risotto and as I wanted to focus to be on the beautiful crab I kept things simple and paired it with lemon, chilli and a little garlic.
I’ll admit that if I’d seen some lovely asparagus or courgettes at the market I would have been inclined to through those in too, but no joy on that front so I threw on a few basil leaves as garnish to add a little greenery. And did I go to Target to buy two new bowls which I thought might look nice in a pic? Yeah, I might have, but aren’t they pretty!
So the recipe:
- 2 tablespoons olive oil (I used Tipsy Oil)
- 1 onion, finely diced
- 2 cups of aborio rice
- 125ml dry white wine
- 1.5 litres of chicken stock
- 1 lemon (zest and juice)
- 40g grated Parmesan
- 60g butter
- 1 red chilli, finely diced
- 2 cloves of garlic, crushed
- Basil leaves
- More Parmesan
- Sliced red chilli
Heat olive oil in a large, heavy based saucepan. Add onion and cook over low heat for a few minutes until the onion softens are starts to look a bit glossy. Add the garlic and finely diced red chilli and give it a stir for a few minutes. Should start to smell pretty fragrant.
Add rice and stir over low heat until grains are all coated with oil and very lightly toasted.
Splash in wine and simmer over low heat until it is all absorbed. This will make the air smell a little boozy. There should still be wine left in the bottle. Why not have a glass.
Now you can either have a pot of stock simmering away separately and you add in a cup at a time, stir frequently and let it absorb, before adding another…… or add all the hot stock at once.
I tend to start with good intentions and then usually about half way through I add the rest and make sure I do plenty of stirring so that the rice doesn’t stick as you wait for the stock to fully absorb.
Be sure to taste the rice as you go so you can see when it is nearly ready. When the rice is tasting al dente, add the lemon, butter, Parmesan, salt and pepper and the beautiful crab meat. Give it a good stir so that you see the crab meat change colour to white and all the butter and cheese gets good and melty.
It’s now ready to serve. Get scooping into your favourite bowls. Add on a few fresh basil leaves, red chilli, some more Parmesan (the more, the merrier) and a good crack of black pepper. Sorted! It’s dinner time!
I was very happy with the results and my in-house Masterchef judge GG also gave it two thumbs up so I suspect it will sneak back into the rotation some time again soon.
First time cooking with crab too and there’s really nothing to it when you use the crab meat. In the hot risotto it literally takes minutes (if that) to cook through and it has such a gentle sweetness to it. Great job by the Gascoyne on these beautiful crabs!
Note: If you have leftovers it taste lovely as is reheated or you can use that leftover risotto to make some pretty darn tasty arancini.