Spanner Crab Risotto – Recipe
Matt Golinski says the quality of the seafood we choose makes a bigger difference to the meal we’re preparing than almost any other ingredient. Choosing seafood that is caught and processed locally is a sure-fire way to know you’re going to get the best result possible. This recipe celebrates the Sunshine Coast’s greatest fishing industry success stories
Spanner Crab Risotto with Leek, Peas and Asparagus
• 250gm arborio rice
• 1 onion, finely diced
• 1 leek (white part only), finely diced
• 30ml olive oil
• 750ml vegetable, chicken or fish stock
• 400gm raw Spanner Crab meat
• ½ cup fresh or frozen peas
• 1 bunch asparagus, sliced into rounds
• 50gm parmesan, grated
• 30gm butter
• Zest of ½ a lemon
• 1 clove garlic, finely chopped
• 2 tbs flat parsley, finely chopped
• Salt and pepper
•In a large, heavy based saucepan, sauté the onion and leek in the olive oil until soft and translucent.
•Bring the stock to the boil in a small saucepan.
•Add the rice to the onion and leeks, reduce the heat to very low and cook for 3 -4 minutes, stirring regularly.
•Pour in the stock, about a cup at a time, allowing the rice to absorb all the liquid before adding more. Stir occasionally with a wooden spoon to stop it from sticking on the bottom.
•Once almost all the liquid has been absorbed by the rice, add the crab meat, peas and asparagus, and stir through. Simmer for a couple of minutes until the crab meat has cooked.
•Stir in the parmesan and butter and season with salt and pepper. If the risotto is a bit thick at this stage add a bit more hot stock to thin it out. It should almost pour into the serving bowls.
•Mix together the lemon zest, garlic and parsley to make a gremolata to sprinkle over the risotto.
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2010 Tarrawarra Reserve Chardonnay, Yarra Valley, VIC $65-$70 as the Perfect Match
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