Ingredients
600 g Risotto Rice 5 eschallots finely sliced 3 Cloves Garlic finely sliced 1 Bay leaf 1½ L fish stock or Crab stock 1 Lemon 350 g picked blue swimmer crab meat boiled in salted water. 200 g Marscapone 250 ml Champagne 1 bulb Fennel finely shaved Salt Pepper 60 ml Extra Virgin Olive OilDescription
Heat Heavy-based Saucepan And Add Oil. Boil Stock. Add Shallots, Garlic And Bay Leaf And Sweat For 2 Minutes. Add Rice, Sweat And Stir For 4 Minutes Then Toast Until Rice Is Hot To Touch. Add Champagne And Stir. Add Some Of The Stock Gradually, Ladle By L
LifeStyle FOOD
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter