As you know, if you’re a regular reader of my blog, I am a complete Risotto Addict. I’m not ashamed of this, in fact, I embrace it. But I do know that I can’t eat it every day, or every week. But I do aim to eat it once a month. Even in Summer. But obviously, during the incredibly hot South African Summers, the last thing you want is a heavy and rich rice dish that will fill you up by just looking at it.
This is the perfect combination between the comforting Risotto I know and love and beautiful fresh, Summer flavours. Now I know, crab is quite an expensive ingredient, but it’s so worth it. Especially at this time of the year. You’ll probably be entertaining more and if you’re by the coast, getting crabs won’t even be such a mission (no, I don’t mean the STI….) . BUT, if you can’t find fresh crab, using tinned crab is perfectly fine.
I’m sure you won’t want to stand infront of the stove stirring rice for 20-30 minutes, so baking this risotto not only reduces the amount of work you actually have to do, but also frees up some time for you to have a glass of Vino on the patio etc. Serve this with some garlic bread and a big mixed salad and you have a fabulous Summer dinner. Just don’t forget to add a good couple of bottles of wine. I recently recieved a case of beautiful white wine from Kleine Zalze so I know that I will be having that with almost every meal for the next couple of weeks. I’m part of their Summer ambassadors for their “For the love of wine” campaign and I’m having so much fun being part of it. Go to For the Love of Wine to find out more about this awesome campaign.
1 large white onion, finely chopped
2 garlic cloves, thinly sliced
2 red chillies, finely chopped
1kg Arborio rice (I used Spigadoro’s)
300ml white wine
2-3 cups flaked crab meat (about 3 tins if your using tinned)
1.7l chicken stock
200g cream cheese
juice of 1 lemon
salt & pepper to taste
In a large saucepan, fry the onion, garlic and chilli until soft and fragrant. Add the rice and wine and allow the wine to be absorbed. Add the crab meat.
Grease a large oven-proof dish and transfer the rice mixture into the dish. Pour over enough stock to fill the dish 3/4 up the sides (make sure that it’s almost double the rice). Cover the dish with foil and place in a 180degC oven and bake for 20 minutes.
Remove from the oven and stir in the cream cheese, milk and lemon juice. Taste the rice to check how much cooking is needed. If the rice is still quite hard. You could add another cup of stock with the cream cheese. Season to taste.
Place back in the oven and allow to bake until the rice is cooked and all the stock has been absorbed.
And the winner of the copy of “Dinner in the Freezer” is Matthew Howcroft! Congrats Matt! The book is on it’s way to you! 🙂