Crab and fennel risotto

Matt Tebbutt recipe

An indulgent but light crab risotto combines creamy carnaroli rice with the rich flavours of white and brown crabmeat, elevated by tangy homemade acid butter and fresh tarragon for a restaurant-worthy dish.

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

00. Matt Tebbutt recipe templateBy Matt Tebbutt
From Saturday Kitchen



Nutri-Score
This recipe has a balance of healthy fats, fresh ingredients, and moderate calorie content. A touch of indulgence makes it perfect for special occasions.


 


Ingredients

For the acid butter

  • Onion: 1, finely chopped
  • White wine: 100ml/3½fl oz
  • White wine vinegar: 100ml/3½fl oz
  • Butter: 200g/7oz, at room temperature and cut into pieces

For the risotto

  • Olive oil: 2 tbsp
  • Fennel bulb: 1, trimmed and chopped
  • Garlic clove: 1, smashed
  • Carnaroli risotto rice: 300g/10½oz
  • Fish stock: 800ml–1 litre/1½–1¾ pint
  • White crabmeat: 250g/9oz, picked
  • Brown crabmeat: 100g/3½oz, picked
  • Acid butter: 120g/4¼oz (see above)
  • Double cream: 50ml/2fl oz, whipped
  • Parmesan: 1 tbsp, grated
  • Lemon: Juice of 1
  • Fresh tarragon: 1 tbsp, chopped
  • Salt and freshly ground black pepper: To taste

Method

Prepare the acid butter

  • Place the onion, white wine, and white wine vinegar in a saucepan over medium heat.
  • Reduce the mixture until the onion absorbs the liquids completely.
  • Whisk in the butter until smooth. Strain through a fine sieve and allow to cool until just firm.
  • Shape the butter into a log, wrap it in clingfilm, and chill in the fridge until firm.

Cook the risotto

  • Heat the olive oil in a frying pan over medium heat. Fry the fennel and garlic for 5–8 minutes until softened.
  • Stir in the risotto rice, coating it evenly in the oil.
  • Add a ladleful of hot fish stock, stirring continuously until absorbed. Repeat until the rice is cooked to your liking.
  • Mix the white and brown crabmeat into the rice, followed by the acid butter, whipped cream, and grated Parmesan.
  • Season with salt, pepper, and lemon juice to taste.

Finish and serve

  • Stir in the chopped tarragon and divide the risotto between warmed bowls.
  • Serve immediately and enjoy.

Suggested Wine Pairing

  • Majestic: Verdicchio dei Castelli di Jesi Classico
    This Italian white wine has crisp citrus notes that complement the tangy acid butter and rich crabmeat flavours.
  • Tesco: Picpoul de Pinet Cuvée Prestige
    With its fresh acidity and delicate minerality, this wine pairs wonderfully with seafood-based dishes like crab risotto.
  • Sainsbury’s: Soave Classico Superiore
    This is a light wine but still packed with flavour and enhances the creamy texture of the risotto while balancing its richness.

What can you serve with this

  1. Crusty sourdough bread: Ideal for soaking up the creamy risotto sauce.
  2. Simple green salad: Adds freshness and crunch to the meal.
  3. Grilled asparagus: A light and flavourful side that pairs well with seafood.

Nutri-score Health Check

The Nutri-Score for this recipe is B, recognising its balance of healthy fats, high-quality protein, and nutrient-rich ingredients. The moderate use of butter and cream adds richness without overwhelming the nutritional profile. This score is automatically calculated from the recipe ingredients and is only a guide.


Recipe FAQ

  • Can I use arborio rice instead of carnaroli? Yes, but carnaroli offers a creamier texture and better starch release.
  • Can I substitute fish stock? Vegetable stock is a suitable alternative, but the flavour profile will change slightly.
  • How do I store leftover risotto? Store in an airtight container in the fridge and consume within two days.
  • Can I reheat risotto? Yes, gently heat in a pan with a splash of stock to maintain its creamy consistency.
  • What can I use instead of tarragon? Parsley or dill makes excellent substitutes.
  • Can I skip the acid butter? The acid butter enhances the dish, but you can replace it with regular butter if needed.
  • Can I make this dish ahead of time? Prepare the acid butter and stock in advance, but cook the risotto fresh for best results.
  • What type of crabmeat should I use? Fresh, high-quality white and brown crabmeat is recommended for optimal flavour.

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