Method

1

In a heavy-bottomed saucepan gently cook onions in 25g of butter and olive oil until golden. Add the rice and cook for a few mins. Then add the wine and simmer until the wine evaporates. Add a ladle of boiling stock and simmer. As the stock is absorbed, add another ladle of stock. Continue until the risotto is cooked “al dente” (approx 16-18 minutes).

2

When ready, remove from heat and add crab meat and stir well. Then add in the butter and parmesan. Allow to rest for 2 minutes.

3

Meanwhile in a very hot pan cook the spicy salami until crispy.

4

Serve Risotto onto a flat plate, then garnish with stracciatella, crispy salami, grated bottarga and parsley dust.

Prep Time10 minsCook Time18 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

Category
 

Ingredients

 ¼ onion, finely chopped
 100 g butter, unsalted
 20 ml extra virgin olive oil
 300 g aged Carnaroli risotto or normal rice
 40 g Parmigiano Reggiano, grated
 200 g spanner crab
 100 g bottarga, grated
 100 g stracciatella, room temperature
 ½ cup white wine
 1.20 shellfish stock or vegetable stock, boiling
 100 g spicy salami, 1cm diced
 1 bunch parsley (dried in the oven at 80c for 2hrs then turn into a powder)
 salt & pepper to taste

Ingredients

 ¼ onion, finely chopped
 100 g butter, unsalted
 20 ml extra virgin olive oil
 300 g aged Carnaroli risotto or normal rice
 40 g Parmigiano Reggiano, grated
 200 g spanner crab
 100 g bottarga, grated
 100 g stracciatella, room temperature
 ½ cup white wine
 1.20 shellfish stock or vegetable stock, boiling
 100 g spicy salami, 1cm diced
 1 bunch parsley (dried in the oven at 80c for 2hrs then turn into a powder)
 salt & pepper to taste

Directions

1

In a heavy-bottomed saucepan gently cook onions in 25g of butter and olive oil until golden. Add the rice and cook for a few mins. Then add the wine and simmer until the wine evaporates. Add a ladle of boiling stock and simmer. As the stock is absorbed, add another ladle of stock. Continue until the risotto is cooked “al dente” (approx 16-18 minutes).

2

When ready, remove from heat and add crab meat and stir well. Then add in the butter and parmesan. Allow to rest for 2 minutes.

3

Meanwhile in a very hot pan cook the spicy salami until crispy.

4

Serve Risotto onto a flat plate, then garnish with stracciatella, crispy salami, grated bottarga and parsley dust.

Carnaroli Risotto with Spanner Crab & Stracciatella