Cromer Crab Risotto

Risotto, the beloved Italian dish, has a rich history that dates back centuries. Its origins are rooted in Northern Italy, particularly in the regions of Lombardy and Piedmont. The first documented mention of risotto can be traced to the late 18th century, although it likely existed in some form long before then. Originally, it was considered a peasant dish, with the primary ingredients being rice and whatever could be foraged or obtained locally. Over the years, the dish evolved, adapting to the ingredients available and the tastes of different regions. Today, risotto is celebrated worldwide, and its preparation has become a culinary art form. Modern versions feature a wide array of ingredients, from seafood and mushrooms to vegetables and cheeses, and the techniques used to achieve the perfect creamy consistency have been perfected. While the essence of risotto remains true to its humble beginnings, its adaptability and versatility have made it a staple in both traditional and contemporary Italian cuisine, and a beloved comfort food enjoyed globally. I have always preferred the simplicity and authenticity of traditional risotto dishes. While some may be drawn to the allure of overcomplicated, elaborately presented versions prepared in professional kitchens, my heart lies with the timeless charm of a well-made, classically prepared risotto. For me, it's all about celebrating the highest quality, seasonal produce and allowing their natural flavours to shine. The art of risotto, with its creamy texture and rich, satisfying taste, comes to life when crafted with care, focusing on the essentials rather than extravagant presentation. The pleasure of savouring a perfectly cooked risotto, made with love and respect for the ingredients, is a testament to the beauty of simplicity in culinary traditions. This delightful spring-inspired risotto combines the delicate sweetness of crab with the earthy notes of asparagus and the milder flavour of wild garlic. Unfortunately, or fortunately depending on your opinion this can only really be made when the seasons of English asparagus & wild garlic align in April and May.