Crab Stock Seafood Risotto

Since launching our Sustainable Crab Stock we’ve been asked a common question: what can I use Crab Stock in? The answer is simple – wherever fish stock is normally called for!

One of the lovely things about our Crab Stock (which is made from Blue Swimmers fished from Shark Bay, WA) is its delicate and balanced seafood flavour. Sweet, succulent and not too salty, it is a true essence of the sea. This is but one of the reasons we believe it’s superior to commercial fish stocks which can taste salty, metallic and, well, somewhat fishy (not in a good way).

Here is a recipe that demonstrates how our Crab Stock can make a simple dish almost transcendental – seafood risotto. At its most basic, the only ingredients you need to make this meal a winner is good risotto rice, our Crab Stock and a small onion or shallot. From there, the sky (or perhaps more appropriately, the sea) is the limit.

Requirements: A heavy bottomed saucepan, a small saucepan for heating the stock and other pots and frying pans as required

Preparation and cooking time: Depending on how much and what kind of seafood you have to prepare, anywhere from 30 mins to an hour

Feeds: 2-3 people

Base ingredients:
200g vialone nano or carnaroli rice (substitute arborio if not available)
500g The Stock Merchant Sustainable Crab Stock, hot
1 small onion or shallot, finely diced
1 clove garlic, finely minced (only if you like garlic)
50-75 grams Pepe Saya cultured butter
Salt and pepper (you may not need the salt as the Crab Stock has a good amount of natural salt present)

1 pack Kinkawooka mussels and/or
1 pack Cloudy Bay Clams and/or
6-9 scallops, roe removed and/or
100g baby calamari and/or
300g white fleshed fish fillets (like wild trevally, snapper, flathead etc – any yummy sustainable fish will work) and/or
10-12 Australian medium prawns, deveined and heads removed and/or
Any other seafood that you fancy…
Chopped Italian parsley

1. Sweat the onions in Pepe Saya butter until translucent, do not let them brown.
2. Heat the stock in a small saucepan.
3. Add the risotto rice to the onions and butter and stir until they start turning translucent.
4. Add the half the hot stock and stir occasionally until absorbed (if you are using vialone nano you can add all the stock at once and let simmer until almost absorbed).
5. Add the other half of the stock and keep stirring.
6. If using shellfish, throw in a pot with some butter and chopped parsley and cook until shellfish begin to open, set aside.
7. If using scallops or white fleshed fish, fry in frying pan (non-stick works well). Try to do this at the end of the risotto cooking time so they’re still hot when you plate the meal.
8. If using prawns and/or calamari, add to risotto at very end so they just cook through.
9. Try the risotto rice when almost all liquid is absorbed. If too al dente, add a splash of hot water. Check seasoning. Add more butter if desired.
10. Divide the risotto on the serving plate, and place fish and/or scallops and/or shellfish on top.
11. Throw some more parsley over the dish and serve with a rich, buttery Chardonnay.

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