Crab & Prawn Risotto

• 2 shallots, cut into quarters
• 2 cloves garlic, peeled
• 2 tbsp olive oil
• 300g risotto rice
• 300ml vermouth or dry white wine
• 600ml good fish stock
• 150g French beans, halved
• 100g peas, fresh or frozen
• 300g raw tiger prawns, peeled
• 50g freshly grated Parmesan cheese
• 1 x 120g medium dressed crab
• grated rind of 1 lemon
• 3 tbsp single cream
• 100g white crab meat
• Salt and fresh ground black pepper
• Fresh rocket and Parmesan curls, to garnish

Fit the bowl with the Ultra Blade (F1). Add the shallots and garlic and set the cap to Max Steam and Speed 11 for 8 seconds, until roughly chopped. Using spatula scrap the onion down from the sides.

Replace the Ultra Blade (F1) with Mixer (F2) and add the oil and set Speed 2 at 130C for 5-8 minutes.

Add the rice and set at Speed 2 at 130C for 3 minutes. Add the vermouth or wine and set at Speed 2 at 130C for 7-8 minutes, until rice has absorbed the wine. Add the stock, beans and peas and set at Stew P3 at 95C for 20 minutes. Uncover and using spatula stir in prawns and restart at Stew P3 at 95C for a further 10 minutes, until rice is tender and liquid is absorbed.

Uncover and using spatula stir in Parmesan, dressed crab meat, lemon rind, cream, half the white crab meat and seasoning. Divide between warm serving dishes and top with remaining white crab meat, fresh rocket and Parmesan curls.