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Slightly sweet, and very different, this delicious risotto by chef, author and tutor Valentina Harris suggests using pearled spelt, or farro, but you can of course use risotto rice instead.
SERVES 4
1 onion, finely chopped
40g unsalted butter
3 tablespoons brown crab meat
350g pearled spelt (or farro)
Approx. 1.2 litres mild fish stock
250g cooked white crab meat, flaked
2 tablespoons finely chopped flat-leaf parsley
sea salt and freshly milled black pepper
Fry the onion very gently in half the butter in a deep, heavy-bottomed pan. When the onion is soft but not browned, add the brown crab meat and heat through, stirring, for about 4 minutes. Add all the spelt in one go and toast the grains thoroughly, stirring to mix the other ingredients, for about 5 mins.
When the spelt is crackling hot, add two ladlefuls of hot fish stock and cook, stirring, until the spelt has absorbed most of the liquid. Lower the heat and continue to add stock gradually, stirring and waiting in between each addition of stock for the grains to absorb the liquid.
When the spelt is cooked and has lost every trace of chalkiness but is still firm to the bite, add the white crab and the remaining butter. Season to taste. Stir thoroughly, then cover the pan and leave the risotto to rest for about 4 minutes. Stir once more before transferring to warmed bowls or a warmed dish. Sprinkle with the parsley and serve.
