Recipe for Crab Risotto 
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Yield:
4
Ingredients:
Amount Ingredient
1 lrg pinch of saffron filaments
750 ml fish (or light chicken) stock
25 gm butter
2 tbl olive oil
1 med onion peeled and finely chopped
1 lrg celery stick finely chopped
300 gm arboric rice
250 ml dry white wine (pinot grigio is good)
350 gm cooked crab meat (about 3 dressed crabs)
Instructions:
Instructions: Soak the saffron in a pan of stock.

This should be kept hot so set it beside your risotto pan to simmer very gently.

Heat the butter and oil add the onion and celery and sautd gently for 10 minutes or until softened.

Add the rice and cook for 2 to 3 minutes stirring to coat.

Add the wine increase the heat bubble for 2 to 3 minutes then reduce the heat to medium.

Gradually add the hot stock stirring well. Only add more liquid once the previous ladle has been absorbed.

After about 15 minutes cooking add the crab meat saft and pepper.

Once all the liquid is added taste and check seasoning.

Cover tightlyremove fromthe heat and leave to stand for 5 minutes then sprinkle with parsley and serve straight from the pan.

Serves 4

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