Possum’s Recipe Book

Crab Lemon and Paprika Risotto

Serves 4-6

2tbsp olive oil
1 onion
½ fennel bulb – finely chopped
400g risotto rice
Paprika
75ml Pernod
800ml hot fish or chicken stock
85g brown crab meat
1 lemon – zest
1tbsp parsley – chopped
60g white meat
Olive oil
 
Method
 
Heat the oil in a large non-stick fry pan. Gently fry the onion 
and fennel for 15mins until soft.
Stir in the rice and paprika until coated with oil. Cook 1 minute.
Add the Pernod to the pan and bubble until almost reduced.
Pour in ladles of hot stock and cook until all the liquid has gone and the rice is soft.
Stir in the brown crab meat and parsley. Season.
Divide the risotto between plates and top with the white crab meat 
and a sprinkle with Parmesan.