Last week the missus made a cracking soup of roast butternut squash. It was simple to make, just roast a squash, some shallots, garlic and chilli then blend it all together. I haven't tasted many better soups to be honest. So it was a surprise that we had some left over. But we did, and I had my mind set on using it in a risotto with some crab.
Risotto is a favourite dish of mine, and there's already recipes on this blog for others - risotto with braised celery and prawn and broad bean risotto.
The basics are nearly always the same. Soften some finely chopped onion or shallot in some butter or oil, butter gives a creamier taste to the final dish. Then add your risotto rice and stir it around to get it coated in the melted butter. Stir until you see the edges of the rice turn slightly see-through.
At this point you can add a glass of dry white wine or vermouth, but if you don't have any just start with adding the stock. Ideally use a stock which matches the main flavour of what your cooking - fish, meat or veg.
Stir the risotto a lot when you add the first few ladles of stock, as this will make sure the starch releases which makes the risotto creamy.
Towards the end of cooking this particular risotto I added the leftover butternut squash soup, adding a little at a time so that the risotto didn't cool down too much. That done, I then added the back end of a block of grana padano, some creme fraiche and two small tins of dressed crab. I used the dressed crab as it's made with the tastier brown crab meat. I find white crab meat can be a bit 'fine' for a dish like this and the taste just gets lost.
Using the dressed crab is this instance meant that the crab taste was prominent in the final risotto. And it worked really well with the squash. Definitely one of the tastiest combinations for risotto in my opinion.