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Ingredientes
- 500 ml Fish stock, (18fl ounce)
- 200 gm Risotto rice, (Arborio or possibly Carnaroli) (7 ounce)
- 100 gm White crab meat, (3.5 ounce)
- 100 gm Dark crab meat, (3.5 ounce)
- 500 gm Fresh clams, (17 ounce)
- 2 Tbsp. Mascarpone cheese
- 50 ml Double cream, (2fl ounce)
- 25 gm Freshly grated parmesan cheese, (0.5 ounce)
- 100 ml Dry white wine, (3.5fl ounce)
- Â Â A few thyme sprigs
- 1 x Bay leaf
- Â Â Extra virgin olive oil
- 1 Tbsp. Basil leaves
- Â Â Salt and freshly grnd black pepper
Direcciones
- Cook the rice in the fish stock for 6 min, remove it and allow it to cold down. Keep the remaining fish stock. The rice can be cooked several hrs ahead and kept chilled till you want to assemble the dish later in the day.
- In a large pan bring the white wine, thyme and bay leaf to a fast boil. Add in the clams and cover immediately with a lid. Cook on a high heat for about one minute or possibly till the clams have just opened. Remove from the heat and allow to cold till you can handle them. Remove the clams from their shells, put into a dish with a little extra virgin olive oil and set aside. Keep the cooking liquor, that you need to put back on the cooker to reduce by half.
- Put the remaining fish stock into a pan and bring to the boil. Add in the rice and stir well. The risotto must be stirred constantly from now on. Cook till the stock has reduced by half and then add in the dark crab meat, stirring well into mix, and cook till it has reduced by about one quarter. Put in the flaked crab meat and stir, stir, stir! Turn down the heat and then add in the marscapone cheese and keep moving the risotto around the pan. The risotto must not boil again from this point.
- The risotto should now have a nice thick, creamy texture.
- Add in the cream and stir in well.
- Add in the parmesan cheese and stir well. Add in the finely sliced basil and stir well. Now, check the seasoning and add in sea salt and freshly grnd black pepper to taste.
- Stir in half the clams. Serve into warmed bowls and sprinkle over the remaining clams, spoon over the clam cooking liquor and a little extra virgin olive oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 4 servings | |
| Calories 231 | |
| Calories from Fat 59 | 26% |
| Total Fat 6.61g | 8% |
| Saturated Fat 2.97g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 1000mg | 42% |
| Potassium 660mg | 19% |
| Total Carbs 5.89g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.39g | 0% |
| Protein 30.54g | 49% |
