Carrot and crab risotto recipe

Ingredients

( for 4 people )

200 g carrots
300g crab meat, boiled
1 quart of chicken broth
30 ml olive oil
1/2 onion, finely minced
35 gr İçim Butter
350 g Arborio rice
100 ml grape vinegar
1 teaspoon ground black pepper

Preparation

Wash and peel the carrots. Blanch in salted water for 7 minutes. Remove it from the water and let it rest. In a saucepan, heat the vegetable/chicken stock over low heat.

Pour olive oil into a large pan and heat it. Sauté the onions in the pan until soft. Add the butter and rice, swirling in the pan until the mixture becomes transparent. Stir in the vinegar. Cook, stirring, for 3-4 minutes. Stir in a ladle of hot chicken broth. Continue cooking, stirring with a wooden spoon, until it is absorbed. Continue this process until the rice has pulled out all the stock and the mixture has a creamy structure. Be careful not to soften the rice too much by adding more water than necessary.

Chop the carrots set aside. Add it to the mixture with the crab meat and mix well. Cook for a few more minutes and remove from heat. Serve hot.