Crab and Corn Risotto

Cook Time 45 minutes

Servings 2

Ingredients

1 tbsp olive oil 

1 onion, peeled, finely chopped

2 garlic cloves, finely chopped

1 cup carnaroli or arborio rice

½ cup white wine

1½ cups frozen corn kernels

2L chicken stock

20g parmesan cheese, freshly grated

300g butter, cubed  

100g spanner crab meat, plus extra for garnish

Zest of 2 limes

Salt and pepper

Method

Bring the stock up to a boil and add the corn. Turn the heat down to medium, place the lid on and cook for 15-20 minutes to softened. Use a slotted spoon to remove corn and place half of the corn in a jug with ½ cup of stock. Use a stick blender to blend corn into a puree. There should be 1.2L of stock left. If not just top with a splash of water or extra stock.

Melt 250g of the butter in a small saucepan over medium heat until foamy.

Continue to cook for 1-3 minutes until the bubbles subside, the milk solids start to turn golden and there is a wonderful nutty aroma. Remove from the heat and add lime zest and a pinch of salt.

Heat oil in a large fry pan over medium heat. Add onions, garlic and a pinch of salt. Sweat for 2-3 minutes with little colour before adding the rice. Stir to coat and cook for a further 2 minutes then pour in wine. Cook and stir until the wine has almost been absorbed. Now add half a cup of stock and swirl the pan. Keep adding more stock, little-by-little, until all the stock has been absorbed. This part should take 15-20 minutes, until just al dente. Fold through the corn puree and corn. Reserve some corn for garnish.

Remove the risotto from the heat and add the remaining 50g of butter and parmesan followed by the crab meat. Check seasoning.

Portion risotto onto plates and garnish the risotto with reserved corn and extra crab meat. Drizzle of lime brown butter and lime juice.