Fabio Meccachina’s recipe
Risotto with crab, eucalyptus and almonds
For the crab
A medium sized crab
Method
Cook the crab for 13 minutes in boiling water. Extract the meat from the chest and head keeping them separate.
For the puree
50 g of meat extracted from the head of the crab
40 g of almond paste
75 g of cream
Method
Blend the ingredients in the Thermomix at maximum speed until a smooth paste is obtained
For the shellfish butter
200 g of butter
100 g of roasted crab carcasses
2 g of nori seaweed
5 g of tomato paste
1 g of paprika
Salt to taste.
Method
Melt the butter in a saucepan, add the other ingredients and keep the infusion hot for about 30 minutes. Strain into a bowl and cool.
For the bisque
100 g of crab carcass
100 g of fish bones
100 g of onion
50 g of carrots
100 g of celery
50 g of fennel
Method
Toast the ingredients in a saucepan, cover with vegetable broth and simmer for 30 minutes. Add 5 eucalyptus leaves in the last 5 minutes.
Strain, reserve half of the broth for cooking the rice and reduce the other half in a saucepan to obtain a half-reduced bisque.
For the risotto
Authentic Carnaroli rice Riserva San Massimo
Method
Before proceeding with cooking, peel the segments of a cedar and cut them into small pieces; then smoke the crab with a Eucalyptus leaf.
Cook the rice with the shellfish stock. Stir in the previously prepared puree and the Crustacean butter, adjust the salt and the citron juice to give acidity to acidity.
Serve the rice and place the smoked crab on top.
Grate the almonds previously toasted in the oven and salted.
Finish with a spoonful of reduced bisque and the citron segments.
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