Name: Risotto of Crab, Avocado Ice Cream
Yield: Serves 6
Ingredients: 50 g/2 oz/½ stick butter; 1 litre/1¾ pints/4 ⅓ cups shellfish nage; 200 g/7 oz/1 cup carnaroli or arborio rice; 250 ml/9 floz/1 cup semi-skimmed (half-fat) milk; juice of 1 lemon; ½ clove garlic, halved; 75 ml/3 floz/⅓ cup milk; 4 tbsp white wine; 100 g/4 oz/½ cup sugar; salt and pepper; 2 shallots, finely chopped; 250 ml/9 floz/1 cup shellfish nage; 60 g/2½ oz/⅓ cup liquid glucose; 85 ml/3½ floz/7 tbsp medium white wine; 50 ml/2 floz/¼ cup corn oil; 75 ml/3 floz/⅓ cup water; 2 ripe haas avocados

Preparation info

Serves
6

Difficulty
Medium

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

Crab and avocado go hand in hand and usually appear together on restaurant menus; this dish offers a modem twist on this classic combination. Risotto tends to be labeled as ‘difficult’ but the recipe below will help you understand the process and avoid potential pitfalls. Following the simple basic steps will help you achieve a perfect result every time. Give the risotto your full attention and stir continuously. The emulsion of stock and butter will determine how it will sit on the plate.