Cromer crabs from Norfolk are treated to Italian flavours in Danny Boome's creamy risotto made with heaps of meltingly soft leeks
Cromer crab risotto
Method
1. Pour the stock into a saucepan and bring to a simmer.
2. In a separate pan, heat the oil and butter over a low heat, add the leeks, onion and celery and cook for around five minutes, until they have softened, stirring occasionally.
3. Tip in the rice and turn the heat up slightly. Stir and fry for a minute or so, to coat the grains with the oil and vegetables - the rice will gradually begin to turn translucent.
4. Pour in the white wine and continue stirring over a moderate heat until most of it evaporates. If the rice looks like catching on the bottom of the pan, add an extra knob of butter.
5. Add your first ladleful of hot stock to the pan and continue pouring in stock, a little at a time, until the risotto begins to take on a creamy texture - take care not to add the stock too quickly.
6. Once the rice is soft, but still has a slight bite, stir in the flaked crabmeat and heat through.
7. Add the cream, Parmesan cheese, and parsley, and serve the risotto straight away in deep bowls.
Cook: 30 min
Ingredients
1.1 litres fish stock, or vegetable stock2 tbsp Olive oil
70g Butter
4 medium leeks, finely sliced
1 large onion, finely sliced
4 sticks Celery, finely sliced
150ml White wine, or vermouth
400g Risotto rice, such as Arborio
2 dressed crab, or 175g crabmeat (brown and white mixed)
50ml double cream, (optional)
1 handful flat-leaf parsley, finely chopped
115g Parmesan, grated or shaved
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