CRAB RISOTTO
Serves      Three to Four
(I doubled the ingredients and it fed four with a bit left over.)

Ingredients
Two large cooked crabs
1 TBS of olive oil
2 TBS of butter
2 Shallots finely chopped
1 ½ cups Arborio rice
5 TBS of Masarla or Brandy
1 Litre of fish stock (simmering)
1 TSP fresh tarragon finely chopped
1 TSP parsley finely chopped
4 TBS of double cream
Salt and freshly ground pepper

Method
1 Remove meat from crabs set aside a small amount of crab meat for garnish.
2 heat oil and butter , gently fry shallots till soft but not brown
3 add rice and cook for a few mins stirring till rice is slightly translucent.
4 add Masala or Brandy and bring to the boil cook stirring till the liquid has evaporated.
5 add a ladle of hot stock and cook stirring until stock has been absorbed continue cooking this way until about two thirds of the stock has been added.
6 Stir in crab meat and herbs continue to cook adding remaining stock , when the rice is almost cooked but still has a slight bite remove it from the heat , stir in the cream , salt and pepper to taste , cover and let stand for 3 mins to finish cooking.
7 Serve garnished with remaining crab meat.
Had a go at this one last week and it was bloody good.

Was P%*@ing rain at the time Muzz.....not a good time to be out on the river
SBB

Aint got one David I was a bit busy drinking Rum n Coke and cooking to take to many photos at the time......look in my other Risotto recipe post and there is one to look at there  
PS its in Stews Curries ect.

Thanks SBB, looks a very tasty recipe.

I may use yabbies instead of the crab meat. Ill let ya know how it turns out.

SJ how about sticking to the crab meat ........just send me the yabbies..........i have a plan for them