Crab & Sorrel Risotto
Every time you bite into a sorrel leaf you get a splash of lemon. It's the perfect foil for this buttery crab risotto. Produce from Veasey's and Wild Country Organics.
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- 2 knobs of butter (delicious with Hook's farmhouse butter)
- 1 large onion or 2 leeks (whites and light green), finely chopped
- 200g risotto rice
- A wine glass of white wine (optional – it just adds heaps of flavour)
- Sea salt and freshly ground pepper
- 1 litre stock (chicken or veg), simmering
- 1 dressed crab from Veasey's fish stall
- A large handful or two of sorrel from Wild Country Organics
- 1 lemon (optional)
- Melt a knob of butter in a large pot over medium heat. Add the onion/leek and a good pinch of salt. Gently cook till glossy and tender.
- Add the rice. Let it crackle and pop for a few mins. Splash in the wine and let the rice guzzle it up.
- Set a timer for 20 minutes. Lower heat to a simmer. Feed the stock to the rice little by little till the timer goes off. Swirl in the crab 5 mins before the timer goes off.
- Take off the heat. Swirl in a knob of butter and a pinch of salt and a good hit of pepper.
- Fold through the sorrel (chop the leaves if you like but I like to leave them whole, like baby spinach leaves).
- Grate in a little lemon zest and add a little squeeze of juice. Taste. Adjust seasoning. Add a tiny bit more stock or butter, if needed. You want your risotto to have a nice creamy texture and not be too thick.
- Serve straight away as the sorrel will wilt quickly; it's nicest to serve it when the leaves are still a vibrant, glossy green.
Rachel DeThample - Recipes and cook books http://www.racheldethample.com/