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Friday, 25 May 2012

Mitch Tonks' Spider Crab Risotto with Scallops for starters.

 After sweating the finely chopped onion, garlic and red pepper in olly oil till soft......
 the rice, fish stock, tomato, paprika and saffron are added......
 and for the last few minutes on goes the crab before boing popped in the oven until all the stock has been absorbed and the rice soft and creamy.........
 that gives time to quickly heat through some black pudding.......
and a couple of scallops in beurre noisette for starters while the main dish is doing its thing in the oven which can take up to 20 minutes.........
with some frozen crab stock in the freezer, and by using picked crab not cracked claws, this was a quick and easy dish to prepare - the advantage of having made crab stock in the past when getting hold of whole crab to cook and pick at home.