Risotto of Sea Purslane and Crab RecipeOrigin: Britain Period: Modern |
Ingredients
30ml olive oil 
Risotto of Sea Purslane and Crab Preparation:Method:MethodHeat the oil in a frying pan and add the garlic and shallots. Fry for a few minutes until soft but not coloured. Then add the rice and cook for a few minutes more. Slowly add the crab stock, just a ladleful at a time, ensuring that all the liquid has been absorbed before adding the next ladle. Once the rice is just about cooked (it should retain a little bite) stir-in the brown crab meat, butter and cream then add the sea purslane leaves. Finally add the white crab meat. Allow to heat through then serve. |
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