Crab and Watercress Risotto Recipe

Try this quick and refreshing Crab and Watercress Risotto recipe

From Shibden Mill Inn


2 Dressed Crabs
100ml of Fish Stock
30g Butter
2 tbsp. rapeseed oil
1 Shallot (chopped)
1 garlic (chopped)
300g Risotto rice
20g parmesan cheese
100ml dry white wine
Salt & Pepper
20g Pickled watercress


Heat the stock in a pan and set aside, in a separate thick bottomed pan heat the rapeseed oil and the butter add the shallot & garlic and cook for 3-4 minutes until there soft, add the rice and cook another 1 minutes.

Now cover the rice with the wine and cook for 2 minutes and stir with a wooden spoon, keep stirring until the wine disappeared, began adding the stock small amounts at a time keep stirring.

The rice is cooked when tender & pulp, check for seasoning, fold the watercress though the mixture and divide into 4 bowls and then place half of each of the dressed crab on top.

2016-05-09T16:05:13+00:00 August 7th, 2014|