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Fennel, crab & lemon risotto

Recipe by Jo Feehan - Second Helping

They say Risotto is as good for the soul as it is for the belly: Exhibit A.

  • 100gm carnaroli rice
  • 100gm spanner crab meat
  • 150gm fennel
  • 150gm fennel
  • 600ml chicken or vegetable stock
  • 100ml additional stock
  • 1 small brown onion or red shallot, finely diced
  • 1 clove garlic, crushed
  • 50gm butter
  • 2 tblsp Extra virgin olive oil
  • 100ml white wine
  • Zest of half a lemon
  • Zest of half a lemon
  • Juice of half a lemon
  • 100gm crème fraiche
  1. Place the stock in a small saucepan and warm over a very low heat.
  2. In a frypan heat the butter and olive oil on medium heat until the butter is just beginning to foam. Sauté the onion and garlic for 1 minute. Add the rice and stir through until it is well coated in the butter/oil and cook for a further 2 minutes.
  3. Add the white wine to the pan and stir until it has all evaporated.
  4. Start adding the stock one small ladle at a time and stir until each ladleful is all incorporated and absorbed.
  5. Whilst you are adding the stock, prepare and cook the fennel.
  6. If using a small fennel bulb slice the whole bulb in 1cm pieces. If using a larger bulb, quarter it first then slice in 1cm pieces. You want to end up with pieces that are still attached to the core. Reserve the fennel fronds for garnish.
  7. Heat additional oil in a heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total. Reduce heat to low. Sprinkle fennel with salt and pepper, then add additional stock. Cook, covered, until fennel is tender, 10 to 12 minutes.
  8. When 80% of the stock has been added to the rice stir through the crab meat.
  9. Continue to add the stock until it is all absorbed and the rice is cooked.
  10. Mix the lemon juice with the crème fraiche, stir through the risotto then add the fennel slices.
  11. Serve immediately and garnish with lemon zest and fennel fronds.

Serves 2

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