Crab risotto with lemon, parmesan and herbs
- 200gms Arborio rice
- 50gms grated parmesan
- 100gms fresh white crab meat
- 50gms brown crab meat
- ¼ bunch fresh chives finely chopped
- 300ml white wine for cooking
- 250ml good quality fish stock
- 1x banana shallot finely chopped
- 1x clove garlic finely chopped
- 50gms diced unsalted butter
- 50ml olive oil for cooking
- Juice and zest of 1 lemon
In a large heavy set pan, gently warm the olive oil, then place the garlic and shallots in to sweat without colour, add the rice and stir thoroughly, keep the pan at a low heat throughout the cooking of this whole dish, do not add any seasoning until the last stage.
After a minute or so the rice will start to make a crackling sound, add all of the white wine and stir through, after a minute or two add the hot fish stock and leave for a couple of minutes, then stir again , making sure that the rice isn’t sticking to the bottom of the pan, after about 6-8 minutes the rice would have absorbed about 75% of the liquid, at this point add the white and brown crab meat and stir through, then add the lemon zest and juice, followed by the grated parmesan and butter, season to taste, add the chopped chives last minute and divide between two main course bowls. Enjoy.
Paul started work at the age of 16 in Scotland, before moving to London to start his culinary journey at the Lanesborough Hotel.
There he stayed for 8 years working his way through the ranks and becoming Head Chef of the Conservatory Restaurant. Paul’s next chapter included positions of Executive Chef of the Westbury Hotel, the Megaro Hotel, and Roussillion to name but a few.
Moving away from London, he worked for the last 4 years in Hertfordshire as head chef of a french dining room and as a Chef Consultant.
Paul’s food ethos is all about the depth of flavour, classic techniques, well rounded dishes and a solid structure to his menus. But don’t take our word for it, come see for yourselves…