Crab Risotto with Avocado Ice Cream

Crab Risotto with Avocado Ice Cream

Crab Risotto with Avocado Ice Cream|Fine Dining at Home This crab risotto and avocado ice cream is my lastest creation. I love trying to make a risotto a bit more dimensional rather than just a bowl of rice. There is a little bit of effort required to create this dish, but all can be done ahead of time. You can even pre-cook the risotto, cool it down and finish it off with a further three minutes cooking-ideal for a dinner party.

The inspiration comes from our most idolised chef in the UK. His name is John Campbell. He was the chef from our first Michelin Star Dining experience. Our meal was incredible, but we were completely bowled over by his cucumber soup that is served as part of a dessert. From this moment my mind was opened to the combinations of making savoury things sweet and vice versa. Hot and cold together like in this dish. His book, Formulas for flavour, is possibly the best cookbook I own. Not too difficult but creating things you would never think of.[purerecipe]


    Crab Stock

  • 2 Crabs
  • 500ml Fish Stock
  • 1 Tbsp Tomato Puree
  • 100ml Dry white wine
  • 1 Onion
  • 1 Fennel
  • 1 Carrot
  • 1 Star Anise
  • Crab Risotto

  • 300g Carnaroli Rice
  • 1 Finely Chopped Shallot
  • 100ml Dry white wine
  • 1 Litre Crab Stock
  • 1 Tbsp chopped Dill
  • 50g, grated Parmesan
  • 3. Diced Tomatoes
  • Avocado Ice Cream

  • 1 Avocados
  • 1, juice of Lemon
  • 100g Sugar
  • 60g Liquid Glucose
  • 1 Tbsp White Wine Vinegar
  • 75ml Water
  • 75ml Milk


  1. For the crab stock, clean out the crabs reserving the meat for the risotto. (Get a fishmonger to do it) Add all the vegetables to a large pan and cook on a high heat for 3 mins. Add the white wine and let it reduce until it is syrupy. Add the tomato puree, cook for another 2 minutes. Now add all the remaining ingredients, including the crab shells. Cover with 1 litre of water. Bring to a simmer and cover, cook for 30minutes. Strain, reserve 250ml to one-side. Use the rest for the risotto.
  2. Peel and chop the avocados, add to the lemon juice to stop them browning. Add the sugar, liquid glucose, water and white wine vinegar to a pan and heat until they are all dissolved. Let cool then add to the avocado and puree until smooth. Add the milk and transfer to an ice cream maker and churn until set.
  3. To make the risotto, soften the shallot with a knob of butter for a few minutes. Turn up the heat and add the rice, stir for a minute then add the wine. Let this evaporate and begin to add the crab stock. This now needs to cook for 18minutes. If you run out of stock towards the end, just add water until you reach 18minutes.
  4. To cook ahead, follow the same instructions, but after 14minutes spoon the risotto onto a baking tray to let it cool quickly. This can be kept in the fridge for 8 hours. To finish, add back to the pan and ad more liquid and cook for a further few minutes.
  5. To finish the risotto, add all the crab meat, tomatoes and parmesan. Now taste for seasoning.
  6. To be extravagant, reduce the 250ml reserved crab stock to about 50ml. Add double the amount of cream or milk. Warm through and froth up. Spoon this around the finished dish. 
  7. Top the risotto with a spoonful of the avocado ice cream.


  1. David, this sounds delicious, particularly the crab risotto. The icecream seems to have lost some of its colour despite your best efforts. I wonder if you added it at the churning stage would it keep its colour better?

    • Dave Crichton

      The colour was strange as it turned a funny colour as soon as I pureed it. It wasn’t exposed to the air long enough to turn brown. I wonder if there was too much acid in it having the opposite effect. Tasted great though as it melted into the risotto.

  2. The whole dish looks and sounds fantastic! Avocados are tricky because you never know what colour the end product I’ll be! If you could find a way to retain the vibrant green colour, the plate would look sensational.
    I like the idea of cold and hot together, bet it tasted great.


    • Dave Crichton

      I’ve just realised why they didn’t retain their green colour. I didn’t let the syrup cool down enough before pureeing. Doh!

  3. Now this is very creative David, I love the creamy texture of avocado and it freezes so incredibly well. I may just have to ‘steal’ this idea of yours! Love it.

  4. Very creative indeed. I wouldn’t have thought of this myself!

  5. That was good. Thanks! Second time I tried, I put a 1/4 TSP of wasabi paste in the avocado ice-cream which add an extra layer of flavour.

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