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Amalfi lemon risotto with crab salad
Fruit and vegetables
1 Amalfi
lemon
, quartered and thinly sliced
2
shallots
, finely chopped
1 Amalfi
lemon
, zest only
3 tbsp confit
lemon
, from above
3 baby
courgettes
, thinly sliced
2 tsp finely chopped
chives
1 Amalfi
lemon
, zest only
baby
basil
cress (optional)
1 Amalfi
lemon
, zest only
Tins, packets and jars
250g/9oz carnaroli or
arborio rice
Cooking ingredients
10g/1/3oz
sugar
50ml/2fl oz
olive oil
salt
1 tbsp
olive oil
700ml/1¼ pint
vegetable stock
salt
2 tbsp extra virgin
olive oil
drizzle extra virgin
olive oil
Dairy, eggs and chilled
80g/3oz unsalted
butter
, diced
80g/3oz
Parmesan
, finely grated
40g/1½oz
mascarpone
Meat, fish and poultry
200g/7oz picked white
crab
meat
Other
100ml/3½fl oz
white wine
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