Risotto with crabs
Boil the crab 10-20 minutes in plenty of salted water. Let it cool quickly in cold water. Peel the crab and try to remove the claw meat in one piece and use it for decoration. Store the meat cold whilst preparing the rest.
Heat up 1dl olive oil (not virgin olive oil) in a small roasting pan in a very hot oven and grill the crab shell and the crab waste. Do not burn. Pour the oil from it and save it. Pour the stock into the pan with the shells, carrots, leek and parsley. Cover it and place it in the oven at 180C to simmer for approx. 60 minutes.
Heat water for the rice, add the saved crab oil and add the chopped shallots and garlic. Add the rice before the onions turn brown and stir. Gradually add the stock, the wine and the chilli. When rice is cooked, add crab meat, a little chopped herbs and butter. Salt and pepper to taste.
Serve with the claw meat as deceoration and top with a sprinkel of chopped herbs and a few drops of olive oil.
I would not recommend using Parmesan or other kinds of cheese, which you would usually do in a risotto, but it is up to the chef's taste. The risotto can successfully be enjoyed with fresh asparagus from Western Jutland.
Serves 2 people
1 large edible crab or 2 small (about 600-700g)
2 good handfuls of risotto rice, Arborio or Carnaroli
2 large shallots and 2 cloves garlic, finely chopped
1 to 1.5 liters fish or vegetable stock
1 carrot from Western Jutland, chopped
1 leek from Western Jutland, chopped
1 bunch of parsley, a bit of dill or fennel green
1 glass of white wine and a bit of chopped chilli
Olive oil, salt and pepper, perhaps butter