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Cornish crab risotto with saffron & clotted cream

a creamy risotto with a saffron twist

ingredients 12 ingredients
Prep 40-50 mins Cooking 40-50 mins
user icon Serves 3-4 people
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  • 2 small or 1 medium/large dressed crab - approximately 240g
  • white and brown meat separated 1 litre fish stock
  • 25g butter
  • 1 shallot
  • 1 garlic clove finely chopped
  • 200g risotto rice
  • 70ml white wine
  • salt and pepper for seasoning
  • 2 tbsp Rodda’s clotted cream
  • pinch of saffron
  • juice from half a lemon
  • small bunch of chives


Heat the fish stock in a pan slowly and allow to simmer.

In the second pan melt the butter, once melted add the chopped
shallots and chopped garlic and gently cook for 5 mins until soft.

Add the rice and stir to incorporate, letting the buttery mixture coat
the rice. Slowly add the wine, stirring again until wine has

Begin by adding the stock a ladleful at a time until the rice has
absorbed it, before adding the next ladleful, continue to add until all
stock is fully incorporated, this should take approximately 40 minutes.

Keep the rice on the heat until soft. Sprinkle in the saffron and remove
from the heat.

Add the spoonful’s of Rodda’s clotted cream along with the brown
crab meat and stir through the risotto. Squeeze the lemon juice over
the risotto and season to taste

Serve garnished with the white meat and chopped chives.

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