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Fueguine spider crab risotto with passion fruit

An exotic dish for a unique wine. Being creamy, fresh and aromatic, this sparkling wine combines very well with ingredients from different latitudes such as the Fueguine spider crab (coming from Tierra del Fuego, Argentina) and the passion fruit of the tropics. The typical unctuousness of the risotto is balanced by the acidity of the passion fruit dressing, and both join the spider crab and its characteristic sweetness – enhanced by its golden outside crust – to finally highlight the freshness and the tropical flavors of the sparkling wine.



  • Spider crab legs – 200 g.
  • Spider crab flesh – 100 g.
  • Risotto rice (Arborio or Carnaroli) – 1 cup
  • Vegetable stock – 3 cups
  • Chopped leeks – 100 g.
  • Chopped garlic – 1 tablespoon
  • Butter – 3 tablespoons
  • Grated Reggiano cheese – 50 g.
  • Chopped chives – 2 tablespoons
  • Doña Paula Sauvage Blanc sparkling wine – 100 cc.
  • Passion fruit – 40 cc.
  • Lemon juice – 20 cc.
  • Sugar – 1 tablespoon
  • Extra virgin olive oil – required quantity
  • Water – ½ cup


Sauté the leek and the garlic with olive oil in a frying pan. Add the rice and cook for a few minutes until the grain turns golden brown. Deglaze with the wine and then incorporate the boiling vegetable stock slowly (in no less than 3 times). Finish the process by adding the crab flesh, the butter and the cheese. Season with salt and pepper.

Prepare a dressing by mixing the passion fruit pulp, lemon juice, water and a little sugar.

Brown the spider crab legs in a frying pan with olive oil, salt, and a tablespoon of the passion fruit dressing.

Serve the risotto in a deep dish and place the spider crab legs on top. Pour 1 tablespoon of passion fruit dressing with chopped chives.

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