The recipe for risotto of crab with broad beans and English asparagus comes from Jeff Galvin, chef-patron of Galvin La Chapelle.
- 1.5 litres (6 cups) fish stock
- Knob of butter
- 1 small white onion, finely chopped
- 20 spears of English asparagus (peeled and blanched)
- 400g (2 cups) carnaroli risotto rice
- 250ml (1 cup) white wine or vermouth
- 250g (9oz) fresh crab meat, keeping brown and white separate
- 120g (2/3 cup) shelled broad beans
- Juice and zest of one lemon
- Olive oil
- 1 red chilli, deseeded and finely chopped
- Salt and freshly ground black pepper
Heat the fish stock gently and keep warm.
Melt the butter in a deep saucepan, add the onion and gently sweat down for 10 minutes until really soft. Add the rice and bring the heat up to a medium temperature. Stir until the grains of rice are mixed in well with the butter. Add the wine or vermouth, stir well and simmer until the rice has absorbed all the liquid.
Begin to add the hot stock a little at a time, stirring until the liquid has been absorbed before you add the next spoonful. Keep going until the stock is almost used up and the rice is almost cooked.
Add the brown crab meat, half the broad beans and the rest of the stock into the risotto. Stir and simmer gently until the rice is just cooked. Fold in the white crab meat, cover with a lid, then remove from the heat and leave standing for three minutes.
Stir the risotto gently, making sure that it is not too thin or thick and adding a little more stock if necessary. Season well with salt and pepper and a squeeze of lemon juice to give it a bit of zing.
Drizzle with olive oil and scatter the rest of the broad beans and asparagus, chilli and lemon zest before serving.
Published by: The Caterer