Crab & pancetta risotto

Passos9

1. 1

   Pas 1. Crisp the pancetta

   Cook the pancetta until crispy, then set it aside for the topping.

   cansalada italiana
2. 2

   Pas 2. Soften the shallots

   Cook the lots of shallots in the pan until soft.

   escalunyasafrà
3. 3

   Pas 3. Toast the rice

   Add the risotto rice to the shallots and stir until it is coated and lightly toasted.

   arròs arborio
4. 4

   Pas 4. Deglaze with wine

   Pour in the white wine and stir until it is absorbed.

   vi blanc
5. 5

   Pas 5. Add the stock

   Add the saffron-infused chicken stock a little at a time, stirring and letting each addition absorb before adding more, until the rice is done and the risotto is nice and tight.

   brou de pollastresafrà
6. 6

   Pas 6. Rest the risotto

   Let the risotto rest; it will keep absorbing liquid while it sits.

7. 7

   Pas 7. Stir in crab and cream

   Stir in the brown crab and the creme fraiche.

   crème fraîchecarn de cranc
8. 8

   Pas 8. Dress the white crab

   Dress the white crab with olive oil, fresh lemon juice and chopped chives.

   carn de crancoli d'olivasuc de llimonacebollí
9. 9

   Pas 9. Top the risotto

   Spoon the dressed white crab over the risotto with the crispy pancetta.

   carn de cranccansalada italiana