Crab and Fennel Lemon Risotto
1 fennel, thinly sliced
5 eschalots, finely sliced
5 tbls Pukara Estate Lemon EVOO
500g arborio rice
1.5L crab stock,
1/3 cup Pukara Estate White Balsamic Vinegar
3/4 cup of dry white wine
500g crab meat
Zest of 1 lemon
2 lemons, peeled and segmented
Pukara Estate Pepper and Olive Smoked Salt Flakes
Sautee eschalots and fennel with the Lemon EVOO until just golden. Meanwhile, have the crab stock heated in a nearby saucepan. Add rice to fennel and stir until completely combined, heat through for a couple of minutes. Season with Pepper and Olive Smoked Salt Flakes.
Add the White Balsamic and white wine to the rice. Turn temperature down to low. Add 3 ladles of stock. Stir well and add lemon zest. When most of the liquid has been absorbed add another ladle of stock. Continue to add single ladles of stock, stirring regularly, as they are absorbed. This stage should take 20-30 minutes.
When cooked the risotto should be creamy, moist and the rice grains should be 'al dente'. Stir the cooked crab meat and mascarpone through the risotto.
Finely dice the lemon segments, preserving any juice. Before serving add the small pieces of lemon flesh and juice to the risotto and carefully stir through. Serve with a drizzle of Lemon EVOO.