Thai Roasted Crab Risotto

East meets west with a fusion of fabulous flavours in this glorious Thai style roasted crab risotto from James Martin
By James Martin
Thai Roasted Crab Risotto
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 30 g butter
  • 2 shallots, finely chopped
  • 2 clove garlic, chopped
  • 325 g arborio risotto rice
  • 100 ml Muscat dessert wine
  • 2 green chillies
  • 1 pinches curry powder
  • 1 stalks lemongrass, crushed
  • 2 lime leaves
  • 300 ml chicken stock
  • 300 ml fish stock
  • 2 tbsp mascarpone
  • 50 ml double cream
  • 15 g flat leaf parsley, chopped
  • 15 g coriander
  • 450 g crab meat, brown and white
  • 100 g parmesan
  • 1 fresh lime juice
  • 1 pinches black pepper


1. Heat the butter in a deep frying pan and add the chopped shallots and garlic. Fry gently for one minute, until softened but not browned.

2. Add the rice and stir until glistening.

3. Stir in the wine. Add the green chillies, curry powder, crushed lemon grass and lime leaves.

4. Mix the chicken stock and fish stock together and heat in a large saucepan until simmering and leave over a gentle heat.

5. Add a ladle full of the hot stock to the rice mixture and stir until the rice has absorbed all the liquid. Continue to add the hot stock a ladle at a time, until the rice is cooked and all the stock has been incorporated. This will probably take about 13 to 15 minutes.

6. Stir in the mascarpone, the cream and all the chopped herbs.

7. Add the crabmeat and Parmesan. Add the limejuice and season well.

8. Serve with chilli oil and some more grated Parmesan.

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