The dilemma I face when it comes to cooking food, is to strike a balance between the liking of my boys. While J is fond of Indian food, preferably authentic Kerala cuisine, D is a stark contrast. So the deal I struck between them is to cook the food of their choice on alternate days 🙂
Lately as J has to do a lot of travelling, I try my experiments with other cuisine while he’s away. My latest experiment was making Risotto. Risotto is an Italian dish in which rice is cooked in stock to a creamy consistency. After going through a lot of recipes, I decided to make it my way.
Arborio rice is typically used to prepare this dish. However, as it was not available easily, I chose to use Idli rice/Ponni rice, as it is very similar in its texture. Keeping D’s palate in mind, I added a generous dose of green chillies.

Print Recipe

Crab Risotto

Course

Main Course

Cuisine

Italian

Prep Time

20 minutes

Cook Time

30 minutes

Servings

servings

Ingredients

• 1 cup Arborio Rice/Idli rice/Ponni rice
• 2 tablespoons Butter
• 1 Onion Chopped
• 1 tablespoon chopped garlic
• 1 - 1/2 tablespoons green chillies (or less) Finely chopped
• 4 - 5 cups Chicken Stock / Fish Stock / Vegetable Stock Hot
• 250 gms Crab meat
• to taste Salt
• 1 tablespoon Spring onion Chopped
• 1 tablespoon Parmesan cheese Grated
• Lime juice As required (Optional)

Course Main Course Cuisine Italian Prep Time 20 minutes Cook Time 30 minutes Servings servings Ingredients 1 cup Arborio Rice/Idli rice/Ponni rice 2 tablespoons Butter 1 Onion Chopped 1 tablespoon chopped garlic 1 - 1/2 tablespoons green chillies (or less) Finely chopped 4 - 5 cups Chicken Stock / Fish Stock / Vegetable Stock Hot 250 gms Crab meat to taste Salt 1 tablespoon Spring onion Chopped 1 tablespoon Parmesan cheese Grated Lime juice As required (Optional)

Instructions

1. Heat butter in a pan.

   
2. Add the chopped onion and saute for a minute.

   
3. Tip in the green chillies and garlic.

   
4. Saute till the raw smell goes.
5. Add the rice and fry for 3-5 minutes.

   
6. Pour 1 cup of hot stock and stir the rice mixture on medium heat.

   
7. As the liquid is absorbed, pour bit more of the stock and keep stirring.

   
8. Continue the process till the rice is almost cooked, but has a bite to it.

   
9. Add the crab met and mix well.

   
10. The consistency of the dish should be creamy and moist.
11. Squeeze the lime juice and mix well.

    
12. Garnish with chopped spring onion and parmesan cheese and serve immediately.

Share this Recipe