Crab risotto
Instructions
Finely chop the onion and fry it in a pan with the butter.
Add the rice, let it toast a little, then sprinkle with champagne and let it evaporate, stirring constantly.
Continue cooking together every now and then a little hot broth.
Halfway through the cooking of the rice, add the crab meat crumbled, grated lemon rind, chopped red pepper and season with salt.
Just before taking off from the fire, add the cream and chopped dill, and then serve.
Ingredients and dosing for 8 persons
- 500 g of rice
- 250 g of canned crabmeat
- 1 onion
- 1 lemon
- 15 cl of champagne wine
- Vegetable broth
- 1 bunch of dill
- 20 cl of cream
- 80 g of butter
- 1 tablespoon of pink pepper in brine
- Salt