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Risotto snow crab, green apple, celery, parmesan, chives |

Gluten free, Risotto, Pasta and Rice, Fish, Seafood & Shellfish

A classic with an emblematic product: snow crab.

Note

Be careful when cooking your rice: keep it whole but not crunchy. Make sure your rice is sufficiently moistened with stock when you serve it. It shouldn't stick to the plate.

Ingredients

Recipe for 4 servings

300 Gr

Arborio rice

150 Gr

Onion

4 Sprig(s)

Thyme

200 Ml

White wine

1 Liter(s)

Vegetable stock

1 Unit(s)

Granny smith apple

50 Gr

Celery

1 Unit(s)

Lemon juice

300 Gr

Snow crab meat

100 Gr

Parmesan

0.50 Bunch(es)

Chives

Preparation time: 60 min

Setting up

Prepare your instant vegetable stock and keep it warm.

Peel and finely chop your onion.

Shell the snow crab legs to remove the meat.

Make a brunoise from the celery and green apple.

Finely chop the chives and grate the Parmesan.
Risotto

In a saucepan with olive oil, sweat the onion and thyme, then add the rice and cook until translucent.

Add the white wine and cook over medium heat until evaporated, then cover the rice with the first ladleful of hot stock, stir gently, wait for it to be absorbed and repeat the operation until the rice is cooked. Then spread out on a baking sheet and set aside.
Finish assembly

Heat the risotto in a saucepan with a knob of butter, then add the apple and celery brunoise.

Add the crabmeat, reheat well and, just before serving, finish off with the Parmesan and chives, and adjust the seasoning.

Be careful when cooking your rice: keep it whole but not crunchy. Make sure your rice is sufficiently moistened with stock when you serve it. It shouldn't stick to the plate.

Cooking schedule