Risotto with crab and seaweed

Lunch, mini-meal or main course. Can also be used as garnish for fish dishes. 2 servings.

• 200 grams risotto rice
• 400 grams boiled and cleaned crab meat
• 2 deciliter dry white wine
• 50 grams parmesan
• 1 shallot
• 2 garlic cloves
• Boiling water or crab broth (if you use water, add 1 tbsp of dried and milled seaweed in the water so as to make some sort of seaweed broth)
• 1 tbsp butter
• Olive oil
• Dried and milled Winged Kelp or Sugar Kelp (1 mm)

Finely chop the garlic and shallot and place in a pot with some olive oil. Turn up to medium heat and sweat the garlic/shallot mix until it turns translucent. While you wait for that to happen, take a second pot with water or crab broth and bring it to a boil. This will be used later to add to the risotto.

Add the risotto rice to the pot with the garlic/shallot mix, and let it simmer in the mix until the rice also turns translucent around the grains, it'll only take few minutes. Then add white wine and let it simmer. When the wine has evaporated, add in the hot broth or water so that it covers the rice. Stir and make sure the rice boils in the water and doesn't get stuck higher up in the pot.

When the water has evaporated add some more. Repeat this step until the rice is done, which is around 18 minutes. When the rice is cooked, add in butter, parmesan and crab meat, and season with dried seaweed to taste.

Serve immediately, and sprinkle the risotto generously with seaweed.