When I came across Bill Granger’s Crab and Asparagus Risotto in his bright and breezy Bills Food, I decided it is time for me to cook my first Risotto. This recipe does not call for white wine and works with a simple list of ingredients. In retrospect, if this is a representative recipe of Risotto, then, it is actually quite simple to prepare – all one needs is alot of patience.
Throughout the preparation, I was able to keep my work bench quite bare and clutter free… the first sign of a simple recipe. If you have 30 mins to stand in front of the stove and stir patiently, you will be rewarded with a wholesome, tasty one dish meal.
I used Canaroli Rice which absorbed the stock well to yield a nice creamy risotto. In addition to the crab meat, I had also added in some fresh scallops and dried scallops to intensify the flavour.
More hands-on in its preparation than the Chinese congee/rice porridge, the risotto tastes richer and more creamy than the former. Just like the Chinese congee, this is best served while it is hot. By the time I finished photographing the plated portion, it had cooled down and turned somewhat cakey. (kuih like) I had to add more stock and heat it up again.