- 1½ ltrs chicken stock
- 3 garlic clove
- 2 shallots
- 250g cherry tomatoes
- 1 chilli
- 75g butter
- A handful of flat leaf parsley
- 50g parmesan, plus extra to serve
- 200g venere black rice
- 100g white crab meat
- 100g brown crab meat
- 1 lemon
Prep: 15 mins | Cook: 50 mins
1. Pour the chicken stock into a pan and gently warm till it's steaming hot but not boiling. While the stock is warming, peel and thinly slice the garlic cloves. Peel the shallots and finely chop them. Halve the cherry tomatoes. Trim and finely chop the chilli, scooping out the white pith and seeds for less heat.
2. Melt half the butter in a large pan over a medium heat. Slide in the garlic, shallots and chilli and season with a pinch of salt and pepper. Fry for 5-6 mins, stirring, till the shallots are glossy. Add the cherry tomatoes to the pan and cook, stirring often, for a further 5 mins till they're pulpy.
3. While the veg soften, finely chop the parsley leaves and stalks. Grate the parmesan into a bowl. Pop both ingredients aside for later.
4. When the tomatoes have cooked for 5 mins, add the black rice to the pan. Stir and cook for 2-3 mins. Add a ladleful of stock to the pan – around 150ml – and cook, stirring often for 3-4 mins till the stock has been absorbed. Repeat till you have around 1-2 ladlefuls of stock left in the pan. You don’t have to stir the risotto constantly, just every few mins. It should take around 35-40 mins to cook and stir in most of the stock. When cooked, the rice will have a firm texture and nutty taste, similar to brown rice.
5. When the rice is cooked, add the remaining stock. Scoop in the white and brown crab meat. Tip in the chopped parsley and grated parmesan. Squeeze in a little lemon juice and add the remaining butter. Stir really well and warm through for a final 2 mins, before removing the pan from the heat. Taste and add a little more lemon juice, salt or pepper, if you think it needs it.
6. Divide the risotto between warm bowls or plates, and serve with extra parmesan and a drizzle of extra virgin olive oil on top. This risotto makes a stylish starter for four people or an indulgent meal for two.