ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 6 crabs large fresh ones
- 250 g f ρύζιor risotto
- 200 g butter
- olive oil
- 200 g Parmesan
- zest from 1 lemon
- 1 onion
- 1 πράσο
- 2 cloves σκόρδο
- 1 cup tsipouro
- 1 pinch of salt
- fresh pepper
- anise
Περιγραφή
Εκτέλεση
Boil the crabs for 20–30 minutes and add a pinch of salt. If they produce foam, skim it off, and when they are ready, drain them. Set the stock aside. After cleaning off any remaining foam, leave them to cool, or submerge them in a bowl of ice to cool more quickly. Then, using a nutcracker, crack the claws and remove the meat. Take the body of the crab and, with both hands, separate the top from the bottom. Be careful, though, because the shell is hard. Cut off the gills and, with a spoon, remove the meat. Open the crabs and remove all their meat and keep it in a small bowl. Take a deep pan, put it over the heat and add the spices to warm up.
As soon as they release their oils, add oil and a large spoonful of butter. Once the oil is well heated, add all together, ground or finely chopped, the onion, garlic and leek. When they turn golden, add the rice and cook until it browns. As soon as it takes on color, add the tsipouro and let it evaporate and be completely absorbed by the rice. Once all the tsipouro has evaporated, start adding the crab stock little by little, always stirring over low heat. Do not add all the stock at once, but gradually, a ladle at a time, and as soon as it is absorbed, add more. When the rice is almost ready, add the crab meat you have removed. Let it come to a boil and add a large spoonful of butter to bind the risotto and the lemon zest. Remove it from the heat and add the Parmesan. You can keep the shell for decoration on your plates. You can also grind the bones and fry them in plenty of oil, strain it and use it either over the risotto or in salads.
As soon as they release their oils, add oil and a large spoonful of butter. Once the oil is well heated, add all together, ground or finely chopped, the onion, garlic and leek. When they turn golden, add the rice and cook until it browns. As soon as it takes on color, add the tsipouro and let it evaporate and be completely absorbed by the rice. Once all the tsipouro has evaporated, start adding the crab stock little by little, always stirring over low heat. Do not add all the stock at once, but gradually, a ladle at a time, and as soon as it is absorbed, add more. When the rice is almost ready, add the crab meat you have removed. Let it come to a boil and add a large spoonful of butter to bind the risotto and the lemon zest. Remove it from the heat and add the Parmesan. You can keep the shell for decoration on your plates. You can also grind the bones and fry them in plenty of oil, strain it and use it either over the risotto or in salads.