RISOTTO WITH CRAB AND COCONUT CREAM

Preparation Method :

• Melt half the butter in a large pan and fry the onion very gently with the curry powder and lemongrass.
• When the onion is soft but not browned, add the rice and stir for about 5 minutes.
• When the rice is crackling hot, add 3 ladlefuls of hot stock and stir until the rice has absorbed most of the liquid.
• Lower the heat and continue adding the stock and stir until each ladleful has been absorbed by the rice before adding the next.
• When the rice is tender but still firm to the bite, mix in the crab meat, the remaining butter and the coconut cream.
• Season to taste and stir before leaving to rest, covered, for about 5 minutes. Stir again and serve on a warmed serving dish, sprinkled with the coriander.