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Crab Risotto

Shellfish stock 

1kg shellfish shells

1 onion, quartered

1 fennel bulb, quartered

1 carrot, roughly chopped

2 bay leaves

handful of thyme sprigs

½ garlic bulb


Put everything into a large pan. Pour in 2 ½ litres of water then bring to the boil. Bubble away for 30 mins, strain then pour the stock back into the saucepan and reduce by half.


Crab Risotto

Serves 6

2 tbsp olive oil

2 onions, finely chopped

1 tsp fennel seeds

300g Arborio risotto rice

large glass of white wine

1.2litres of shellfish stock (see recipe above)

big knob of butter

50g finely grated parmesan

200g white crab meat

juice of 1 lemon


Heat the oil in a large sauté pan over a medium heat. Scrape the onions into the pan along with a good pinch of salt. Cook, stirring regularly for 8-10 mins until completely softened then stir in the fennel seeds and risotto rice. Cook for a couple of mins, stirring, to lightly toast the rice then pour in the white wine.

Once the white wine has bubbled off add a ladleful of the stock. Continue to add the stock, one ladleful at a time, stirring, once the initial liquid has been absorbed. Keep tasting the rice, after 20 minutes it should be cooked with a slight bite. Lower the heat, add the butter, parmesan and crab.

Give everything a good mix then season to taste with lemon juice, salt and pepper. Add a final ladle of liquid to loosen your risotto then serve. We like serving this with some buttered garlicky samphire and a fresh lemon wedge.