Ingredients:
Crab shredded pulp 200 gr.
Arborio Rice 130 gr.
Minced garlic 20 gr.
Chopped onion 80 gr.
Olive oil 20 cc
Butter 20 gr.
White Wine 60 cc
Zest of one lime
Vegetable Broth (Amount Needed)
Cubed Butter 50 gr
Mascapone Cheese 50 gr.
Crab Legs 40 gr.
Sliced fried Mandioca 40 gr.
Vainilla Oil 20 cc
Directions:
In a frying-pan with butter and oil saute the onion and garlic. Once the onion is cooked, add the rice and move until the rice become transparent. Then,add the wine in two parts (first a little and then all). When the alcohol is evaporated incorporate little by little the vegetable broth and slightly stir with a wooden spoon (stroking rice) so in that way, the rice leaves starch and will not break the grain.Hydrate the broth as the rice required. 3 min. Before the rice is ready, add the crab and zest of one lime. Incorporate salt and white pepper. Once, the rice is ready remove it from heat and add butter and mascarpone cheese. Mix again. Then ,cover and let it rest 2 minutes. Assemble in a dish with the crab legs (raw, uncooked and without condiments), the fried Mandioca, perfumed the risotto with vanilla oil and finish the dish with sprouts.
