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Black rice risotto with crab
- Prep time:
- 10 mins
- Cook time:
- 35 hrs
- Serves:
- 4-6
Ian Pengelly uses black rice to create this devastatingly elegant risotto starter with luxurious flecks of crab meat and a scent of truffle oil
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Tips and suggestions
- Cooks Tips...
- black rice has a delicious nutty flavour and texture and a striking purple/black colour. It’s sometimes sold as ‘forbidden’ rice and is available from some Asian supermarkets or online. It usually takes a little longer to cook than white rice. Bonito flakes are shaved flakes of dried tuna that add a wonderful savoury depth to a dish. They are available from some supermarkets and Japanese stores.
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Ingredients
- 1 tbsp Olive oil
- 1 clove Garlic, finely chopped
- 1 Shallots, finely chopped
- 100g (uncooked weight) black rice, cooked according to packet instructions (see Cook’s note)
- 200ml chicken stock
- 50g blue swimmer crab meat, or other crab meat
- 1/2 tsp bonito flakes, (see Cook’s note)
- 50g Butter, diced
- 2 tbsp Mascarpone
To serve
- Mascarpone
- drizzle Truffle oil
Method
1. Heat the olive oil in a large frying pan over a medium heat, add the shallot and garlic and fry gently for 3-4 minutes until soft and translucent.2. Tip in the rice and stock, stir together and simmer vigorously over a high heat for about 5 minutes, or until the stock has reduced completely. Reduce the heat to low, stir in the crab and bonito flakes and warm through.
3. Add the butter and mascarpone and stir continuously for 1 minute until smooth and glossy. Season with salt and freshly ground black pepper.
4. Divide the black risotto between martini glasses. Top each with a small spoonful of mascarpone, drizzle over a little truffle oil and serve.
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