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Fresh Crab Salad & Lemon Risoni
Heat the butter in a heavy based pan and sauté the onions without colour. When the onions have softened pour in the verjuice, this will bubble for a couple of seconds, then add the risoni. Stir the risoni to absorb most of the verjuice.
Pour in the chicken stock and lower the heat to a simmer. Stir the risoni to prevent it sticking to the pan and allow it to simmer until you can bite through the pasta but it is not soft, and most of the stock has been absorbed.
Pour in the cream and stir this through adding the lemon juice, lemon zest salt and pepper.
The risoni should be aldente like pasta and most of the liquid absorbed with a lovely creamy texture. To serve the risoni place a good spoonful onto a plate, top with a dollop of the crème fraiche or sour cream and then some of the crab salad. This makes a lovely entree or a fresh main. The crab can be substituted for prawns or grilled scallops and feel free to add some herbs into the risoni if you wish.
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