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East Meets West: Celebrity Charity Cookbook
by Barbara Jayson, Jenny de Montfort
- Recipe from

Fresh crab and coconut milk add a luxurious richness to Ross Burden's stylish fusion-inspired risotto.

Serves 4
preparation 15 minutes
cooking 30 minutes

3 tbsp sunflower oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
450g risotto rice
1 litre fish stock, (more if necessary)
400 ml coconut milk
5 fresh limes leaves, finely shredded
250g fresh cooked white crabmeat
15g fresh coriander; chopped
freshly ground black pepper

Heat the sunflower oil in a heavy-based medium saucepan. Add in the onion and garlic and fry gently until softened, around 5 minutes.

Add in the risotto rice and fry for a further 2 minutes, stirring.

Meanwhile, bring the fish stock to the boil in a separate saucepan.

Slowly add the boiling stock, a ladleful at a time, to the rice, cooking and stirring for about 5-10 minutes to allow each addition to be absorbed before adding the next.

Once the stock has been completely absorbed, gradually add in the coconut milk in the same way as the stock.

Cook the risotto until the grains of rice are still firm but not chalky, using as much coconut milk as possible and more fish stock if necessary. The finished risotto should be on the wet side.

When the rice is almost done, stir through the lime leaves, crabmeat and coriander.

Season well with plenty of black pepper. Serve at once.


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