| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats, Seafood |
|
Food networ, Food2 |
1 |
servings |
INGREDIENTS
| 500 |
g |
Arborio rice |
| 1/4 |
pt |
Coconut milk |
| 4 |
oz |
Crab; (white meat) |
| 1/4 |
pt |
Cream |
| 2 |
oz |
Fresh parmesan cheese |
| 4 |
|
Shallots; finely chopped |
| 1 |
|
Bay leaf |
| 1 |
ts |
Virgin olive oil |
| 2 |
pt |
Fish stock |
|
|
Rocket leaves |
| 1 |
ts |
Olive oil with a dash of lemon juice |
| 1 |
oz |
Parsley; chopped |
| 1 |
|
Tomato concasse |
|
|
Salt and pepper |
INSTRUCTIONS
Saut. the shallots in oil with the bay leaf. Before they colour, stir
in the arborio rice with a wooden spoon. Slowly add the fish stock
about one cup at a time, allow to cook, stirring, then add another
cup.
When the rice is almost cooked, add the coconut milk, crab meat,
parmesan, salt and pepper. Finish with cream.
Check the seasoning, and adjust consistency to your taste.
Dress the rocket leaves with lemon oil, salt and pepper. When you are
ready to serve, dress the salad with parsley and the tomato concasse.
Place the risotto on a plate and top with the rocket salad. Drizzle
lemon oil around the plate.
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