Island Life Magazine Ltd February/March 2017 | Page 107

BEMBRIDGE CRAB RISOTTO WITH AVOCADO ICE CREAM

Food and drink

BEMBRIDGE CRAB RISOTTO WITH AVOCADO ICE CREAM
Serves 4
Recipe by Dans Kitchen , St Helens
Ingredients
The Bembridge Crab Risotto
4 banana shallots finely diced 10g butter ... plus 15g to finish risotto with 1½ litres hot fish stock
200g risotto rice 400g picked ( 50 / 50 ) Bembridge crab meat Lemon 40g grated parmesan cheese 8g chopped flat parsley Salt and pepper
The Avocado Ice cream
2 ripe avocados chopped roughly Juice of 1 small lemon 100g sugar 85g white wine 60g glucose 75g water
Method The Risotto
1 . In a heavy based pan melt the 10g butter over a low heat and cook the shallots ( with a little pinch of salt ) without colour until soft and sticky .
2 . Increase the heat to medium and stir in the rice to coat evenly with the butter , and very gently ‘ toast ’ the rice without burning it .
3 . Add the stock a small ladle at a time , stir constantly allowing the rice to absorb the liquid before adding more stock .
4 . Continue until the rice is cooked to your preference ( you might not need all of the stock or you might need more ).
5 . Add the crab , parsley , butter , parmesan and season with salt & pepper .
6 . Add lemon juice to taste .
The Ice cream :
7 . Heat all the ingredients in a pan ( apart from the avocados ) until completely dissolved ( do not boil ).
8 . Allow to cool then add avocados , place in a food blender and blend until emulsified .
9 . Churn in ice cream machine .
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