Fabio Meccachina’s recipeRisotto with crab, eucalyptus and almonds
For the crabA medium sized crabMethodCook the crab for 13 minutes in boiling water. Extract the meat from the chest and head keeping them separate.For the puree50 g of meat extracted from the head of the crab40 g of almond paste75 g of creamMethodBlend the ingredients in the Thermomix at maximum speed until a smooth paste is obtainedFor the shellfish butter200 g of butter100 g of roasted crab carcasses2 g of nori seaweed5 g of tomato paste1 g of paprikaSalt to taste.MethodMelt 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 bisque100 g of crab carcass100 g of fish bones100 g of onion50 g of carrots100 g of celery50 g of fennelMethodToast 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 risottoAuthentic Carnaroli rice Riserva San MassimoMethodBefore 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..
