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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
speech bubble 1 comments


  • 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


  1. Heat the fish stock in a pan slowly and allow to simmer.
  2. In the second pan melt the butter, once melted add the chopped
    shallots and chopped garlic and gently cook for 5 mins until soft.
  3. Add the rice and stir to incorporate, letting the buttery mixture coat
    the rice. Slowly add the wine, stirring again until the wine has
  4. 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.
  5. Keep the rice on the heat until soft. Sprinkle in the saffron and remove
    from the heat.
  6. Add the spoonfuls 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
  7. Serve garnished with the white meat and chopped chives.
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Comments (1)

Michelle says: 10 Jun 2021 at 12:33 pm

This is simply delicious. The saffron works so well with the crab!

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