Amalfi lemon risotto with crab salad

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 4

By Diego Cardoso

Ingredients

For the confit lemon

  • 1 Amalfi lemon, quartered and thinly sliced
  • 10g/1/3oz sugar
  • 50ml/2fl oz olive oil
  • salt

For the risotto

  • 1 tbsp olive oil
  • 2 shallots, finely chopped
  • 700ml/1¼ pint vegetable stock
  • 250g/9oz carnaroli or arborio rice
  • 100ml/3½fl oz white wine
  • 80g/3oz unsalted butter, diced
  • 80g/3oz Parmesan, finely grated
  • 40g/1½oz mascarpone
  • 1 Amalfi lemon, zest only
  • salt

For the crab salad

  • 200g/7oz picked white crab meat
  • 3 tbsp confit lemon, from above
  • 3 baby courgettes, thinly sliced
  • 2 tsp finely chopped chives
  • 1 Amalfi lemon, zest only
  • 2 tbsp extra virgin olive oil

To serve

  • baby basil cress (optional)
  • drizzle extra virgin olive oil
  • 1 Amalfi lemon, zest only
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