Crabmeat Risotto


  • 100g / 4oz melted Guernsey Dairy Butter
  • 2 shallots finely diced
  • 1 clove of crushed garlic
  • 4 sprigs of lemon thyme
  • 375g / 14 oz risotto/Arborio rice
  • 1 glass of white wine
  • 570ml / 1 pint of shellfish stock (from crab shells)
  • 225g / 8oz of picked crabmeat
  • 100g / 4oz grated Guernsey Dairy cheddar
  • 60ml / 2fl oz Guernsey Dairy cream
  • A good bunch of finely diced chives


  • Lightly sweat the butter, shallots, garlic and thyme together.
  • Add the risotto rice and wine - stir until absorbed.
  • Add the stock a little at a time.
  • Cook at a simmer until the rice becomes tender - adding the stock to ensure a creamy consistency.
  • Add the crabmeat, cheese and cream.
  • Season with salt and pepper and add the chives.
  • Garnish with fresh oregano leaves and tomato concass√©.


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