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Ingredientes
- 500 gm Arborio rice
- 1/4 pt Coconut lowfat milk
- 4 ounce Crab, (white meat)
- 1/4 pt Cream
- 2 ounce Fresh parmesan cheese
- 4 x Shallots, finely minced
- 1 x Bay leaf
- 1 tsp Virgin extra virgin olive oil
- 2 pt Fish stock Rocket leaves
- 1 tsp Extra virgin olive oil with a dash of lemon juice
- 1 ounce Parsley, minced
- 1 x Tomato concasse Salt and pepper
Direcciones
- Saute/fry the shallots in oil with the bay leaf. Before they colour, stir in the arborio rice with a wooden spoon. Slowly add in the fish stock about one c. at a time, allow to cook, stirring, then add in another c..
- When the rice is almost cooked, add in the coconut lowfat milk, crab meat, parmesan, salt and pepper. Finish with cream.
- Check the seasoning, and adjust consistency to your taste.
- Dress the rocket leaves with lemon oil, salt and pepper. When you are ready to serve, dress the salad with parsley and the tomato concasse.
- Place the risotto on a plate and top with the rocket salad. Drizzle lemon oil around the plate.
