Method
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).
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.
Meanwhile in a very hot pan cook the spicy salami until crispy.
Serve Risotto onto a flat plate, then garnish with stracciatella, crispy salami, grated bottarga and parsley dust.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
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).
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.
Meanwhile in a very hot pan cook the spicy salami until crispy.
Serve Risotto onto a flat plate, then garnish with stracciatella, crispy salami, grated bottarga and parsley dust.
