We have made two discoveries recently. The first is that Miss 4 adores crab meat and can’t eat enough of it. The second discovery is mascarpone which Miss 6 and I can’t stop eating! I was actually going to buy some mascarpone when I discovered a recipe for it in the Thermomix Everyday Cookbook. My husband and Miss 6 decided to have a go at making it together, and they said it was so simple to make. I recommend trying it! It’s even yummy spread on milk arrowroot biscuits as a quick snack, as a dip with celery sticks and added to your favourite pasta dishes for an extra creamy flavour.
If you have a go at making your own mascarpone, make it the day before you make this risotto. Otherwise you can buy it from the supermarket. We used 3 fresh blue swimmer crabs for this recipe. We had to hold Miss 4 back from pinching all the crab meat as they were shelled.
1 Leek
2 cloves garlic
40g butter
800g stock (I used 800g water + 3 heaped teaspoons (40g) homemade vegetable stock or I have also used 150g of the chicken stock from making Deli Chicken towards the 800mls of stock.)
1 teaspoon of citric acid
150g Vodka
370g Arborio rice
200 – 300g fresh cooked crab meat
1 tablespoon fresh (or dried) chopped chives
100g mascarpone
Salt to taste
Place garlic and leek into Thermomix bowl and chop for 5 seconds on speed 7.
Scrape down sides, add butter and sauté for 3 minutes, 100 degrees, reverse speed 1.
Place a mixing bowl on top of the lid of the Thermomix and measure the stock ingredients. Mix the citric acid into the stock and stir to dissolve, add vodka. Set aside.
Insert butterfly. Add rice and 50g of the stock and sauté for 2 minutes, 100 degrees, reverse speed 1.
Add the rest of the stock, cook for 16 minutes, 100 degrees, reverse, speed stir.
Add crab meat (if using dried chives, add now). Cook for another 2 minutes at 100 deg reverse, speed stir.
Add mascarpone (in small blobs), fresh chives, salt and mix on reverse speed 2 for 5 seconds.
Place in Thermoserver and let stand for approx. 10 minutes.
Notes: Keep a few nice pieces of crab aside to garnish to top of each plate.
When I make Deli Chicken, I always keep some of the stock and freeze it in my old baby advent containers to use some of it in my cooking for stocks and sauces.
The home made Mascarpone
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