Ingredients: Any Crab, Hylian Rice, Goat Butter, Rock Salt
Description: "An everyday staple of seaside villages, the secret to its delicious flavor lies in crab fat."
If you'll remember way back in recipe 21, I bought and boiled a small heap of crabs. This is the day after I did all that, to use that fresh(ish) boiled crabmeat in this risotto. We have our arborio rice, butter and rock salt as per the recipe, and i'll also be flavouring it with veg stock, sweetcorn, garlic, parsley, white wine, lemongrass and lime. I thought i was gonna keep it simple!
I'll melt the butter and brown the crushed garlic. Everything else is cooked I guess, so it can go in near the end. Do i need more butter? I guess i can add more if it needs it..
Next ive added hot water and mixed in the stock cube, and then ill add the risotto rice.
I suppose I should put those misc seasonings in too... plenty of the rock salt, and a little bit of white wine and the lemongrass. Its just there because i want to finish up that old jar thats been in my fridge for ages tbh.
OK while the rice is cooking time to deconstruct this crab! I'll save a couple claws for garnish, and ill use half of the crab meat now and freeze half to use in the crab omurice for recipe 79!
I need to keep stirring the rice and topping it up with water as I go along.
In goes the crab meat, sweetcorn, chopped parsley and that lime wedge.
***
It's fine. The rice is still a little bit undercooked, my bad. This is the trouble with always winging it. It tastes a bit like.. garden? I think its the garlic and parsley. I kinda actually wish i used something to enhance the crab flavour, like seafood stock or crab sticks. I guess they said the secret ingredient was crab fat, I didn't have any crab fat. Do crabs really have fat?
No comments:
Post a Comment