Crab risotto with coconut milk and coriander

Method

1. Heat the sunflower oil in a heavy-based medium saucepan. Add the onion and garlic and fry gently until softened, around 5 minutes.

2. Add the rice and fry for a further 2 minutes, stirring.

3. Meanwhile, bring the fish stock to the boil in a separate saucepan.

4. Slowly add the boiling stock, a ladleful at a time, to the rice, cooking and stirring for about 5-10 minutes to allow each addition to be absorbed before adding the next.

5. Once the stock has been completely absorbed, gradually add the coconut milk in the same way as the stock.

6. Cook the risotto until the grains of rice are still firm but not chalky, using as much coconut milk as possible and more fish stock if necessary. The finished risotto should be on the wet side.

7. When the rice is almost done, stir through the lime leaves, crabmeat and coriander.

8. Season well with plenty of black pepper. Serve at once.

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Ingredients

3 tbsp sunflower oil
1 onion, finely chopped
3 garlic clove, finely chopped
450g Risotto rice
1 litre fish stock, (more if necessary)
400ml coconut milk
5 fresh limes leaves, finely shredded
250g fresh cooked white crab meat
15g fresh coriander, chopped
freshly ground black pepper

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