Method
Ingredients
Ingredients
Basil Oil
- 1 bunch fresh basil leaves
- 300ml vegetable oil
- Salt
- White pepper
Crispy Parmesan Stick
- 300g parmesan cheese
Crabs & Chiperones
- 2 x 1kg crabs
- 500g chiperones
- 1 garlic clove, chopped
- 20ml extra virgin olive oil
- 60g butter
- Salt and pepper
- 1 lemon
- 1 tbsp fresh flat leaf parsley
Method
-
For the Basil Oil - Blanch basil in boiling water for 10 seconds then refresh in ice cold water.
-
Blend in liquidizer with oil, salt and pepper and then refrigerate until required.
-
For the Crispy Parmesan Stick - Pre-heat oven 180°C/350°F/Gas Mark 4.
-
Finely grate the Parmesan and place into 6 circular cutters (5 inches in diameter) on a baking tray covered with greaseproof paper.
-
Cook in oven for 4-5 minutes until golden.
-
Leave on the tray until warm and roll over a steel cone to make into the stick shape.
-
For the Crabs & Chiperones - Cook the crabs in boiling salty water for 14 minutes and then leave them to cool in a colander, keeping 500ml of the cooking water for use in the risotto.
-
When the crab is cold, crack the shell and take out the meat.
-
Prep the chiperones (or ask the fishmonger to do it for you) and sear them in a hot frying pan with oil, salt and pepper for 1 minute.
-
Add the garlic and deglaze the pan with the juice of 1 lemon.
-
Add butter and finish with parsley.
-
For the Risotto - Sauté the onion, garlic, bay leaf and thyme in the oil until golden.
-
Add the Tilda Arborio Rice and stir, ensuring that all grains are covered with the oil.
-
Deglaze the pan with white wine, butter and the retained crab water.
-
Add pepper (but no salt at this stage) and cook on a low heat for 15 – 20 minutes. The rice should be slightly al-dente in the middle.
-
When ready to serve, pour ½ tsp of squid ink into the risotto along with the tomatoes, the chiperones and the chopped parsley. Finally, taste the seasoning and adjust accordingly.
-
Assembly - Pour the risotto into pasta bowls or flat plates, top with the crab, the Parmesan stick and drizzle some of the basil oil around the edge of the plate.