Thai crab risotto with kaffir lime and lemon grass

For me, this is the ultimate dish, combining all my most favorite flavors. It is a little time consuming but SO well worth it. This recipe is from the wonderful British chef, James Martin.

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Serves 4

2 tbsp butter
2 cloves garlic, finely chopped
2 shallots, finely chopped
10 oz Arborio rice
4 fl oz white wine
1 green chillies, finely chopped (The recipe says 2, but I’m a pussy!)
1 tsp Thai green curry paste (or more if you like a real kick)
1 thick stick of lemon grass, crushed and chopped into several pieces
2 Kaffir lime leaves, crushed and sliced finely
10 fl oz hot chicken stock
10 fl oz hot fish stock
2 tbsp Mascarpone cheese
About 1 oz flat leaf parsley and cilantro (fresh coriander) mixed and chopped together
1 lb white and dark crab meat, mixed
4 oz Parmesan cheese, grated
1/4 cup heavy cream
Juice of 1 lime
Salt and freshly ground black pepper
A few micro greens for garnish

Melt the butter i a deep frying pan and add the garlic and shallots. Fry for 1 minute.
Add the rice and then the wine.
Stir in the chopped green chilli, curry paste, crushed lemon grass and Kaffir lime leaves
Mix together the hot chicken stock and the hot fish stock. Add a ladle full of the stock to the rice and stir until the rice has absorbed all the liquid. Continue adding the hot stock, a ladle at a time until all the stock has been absorbed. This should take about 13 to 15 minutes.
Once the rice is cooked,remove the lemongrass, add the Mascarpone cheese and the chopped herbs.
Add the crabmeat and the grated parmesan. Stir.
Add the cream and the lime juice and season well.
Spoon onto warmed plates and serve with extra parmesan, some sprinkled micro greens or a little chilli oil.

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