RISOTTO DI BRAISED CRAB MEAT, BUERRE BLANC

A creamy risotto spiked with braised crab meat and served with dollops of dill-flavored emulsified butter.

Ingredients-

for risotto di-

 500 g washed and soaked rice.

1 pinch saffron

20g cashew

20g raisins

3bay leaves

3cinnamon sticks

3cloves

3cardamom

25g sugar

20g ghee

2cups chicken broth

200 ml white wine

200g gratted parmesan cheese.

for braised crab meat-

200de-shelled crab meat.

50g butter

300ml white wine

for beurre blanc-

25g dil leaves

200 g butter

100ml cream

100ml white wine.

method-

1.risotto di-take a heavy bottomed pan and add ghee. add cashew nuts and raisins and fry till golden brown. now add bay leaves and cinnamon and roast for 10 secounds. quickly stir in the cardamom and clove and roast for 10 secounds. quickly stir in the cardamom and cloves to release aroma. add rice and toast until the edges have turned transcluscent. pour in white wine and simmer for approximately three minutes until wine has been completely reduced. add chicken stock with a pinch of saffron and keep on cooking for 20 minutes  until rice is aldente. turn off the heat and stir in the grated parmesan cheese to finish.

2. braised crab meat: pan sear the crab meat lightly in butter to brown the edges. now add white, cover and simmer on low flame for minutes until cooked thoroughly. turn off the heat, remove and put the pan on an ice bath to stop further cooking.

3. Buerre Blanc- bring white wine to boil over moderate heat. add salt and cream and cook for three minutes until reduced. add dilli leaves with butter and keeep on whisking constantly to form a sauce. remove from heat, set aside to cool, completely and refrigerate till solidified.

assembly- reheat the risotto with a little butter, add braised crab meat and mix thoroughly. serve hot immediatly with dollops of buerre blanc.

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