Crab & pancetta risotto

Pasos9

1. 1

   Paso 1. Crisp the pancetta

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

   panceta italiana
2. 2

   Paso 2. Soften the shallots

   Cook the lots of shallots in the pan until soft.

   chalotaazafrán
3. 3

   Paso 3. Toast the rice

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

   arroz arborio
4. 4

   Paso 4. Deglaze with wine

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

   vino blanco
5. 5

   Paso 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.

   caldo de polloazafrán
6. 6

   Paso 6. Rest the risotto

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

7. 7

   Paso 7. Stir in crab and cream

   Stir in the brown crab and the creme fraiche.

   crème fraîchecarne de cangrejo
8. 8

   Paso 8. Dress the white crab

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

   carne de cangrejoaceite de olivazumo de limóncebollino
9. 9

   Paso 9. Top the risotto

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

   carne de cangrejopanceta italiana