Crab & pancetta risotto

Steps9

1. 1

   Step 1. Crisp the pancetta

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

2. 2

   Step 2. Soften the shallots

   Cook the lots of shallots in the pan until soft.

   Saffron
3. 3

   Step 3. Toast the rice

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

4. 4

   Step 4. Deglaze with wine

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

5. 5

   Step 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.

6. 6

   Step 6. Rest the risotto

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

7. 7

   Step 7. Stir in crab and cream

   Stir in the brown crab and the creme fraiche.

   Crème fraîcheCrab meat
8. 8

   Step 8. Dress the white crab

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

   Crab meat
9. 9

   Step 9. Top the risotto

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

   Crab meat