Thanks to the Italian Grill, Dundee, for this delicious recipe!
1tsp extra virgin olive oil
1 large banana shallot finely chopped
2 cloves garlic
150g Arborio risotto rice
100ml dry white wine
700ml fish stock,
200g asparagus, blanched
1 small bunch of spring onions
1tsp tabasco sauce
Pinch, chopped flat leaf parsley
1tbsp lemon juice
Sea salt and freshly cracked pepper
Heat butter and oil, add shallots. Soften for 3 mins, then add garlic. Sautee for another 2 mins, add rice. Coat in butter and fry for 1 min. Turn up the heat, add wine and let it bubble until it has almost disappeared.
Add hot fish stock a ladleful at a time, stirring constantly with a wooden spoon or a plastic spatula (a stainless steel spoon will break risotto) and waiting until each ladle has been absorbed before adding another.
When stock has been incorporated and rice is nearly cooked, add the asparagus, crab meat and lemon juice.
Let sit for a minute, then stir in chopped parsley, salt, pepper and tabasco sauce. Serves 2