- Joined
- Apr 27, 2010
- Location
- Bethlehem, Georgia
I've cooked risotto twice now. Great heavy dish! Something that sticks to your ribs. First try, I did Shrimp risotto (with the salad shrimp / popcorn shrimp), Turned out great!
Crab Risotto
10 min Inactive Prep Time
Cook Time:30 min
Level:
Easy
Serves:
8 to 10 servings, depending on serving size
Ingredients
2 tbsp butter
3 tbsp olive oil
1/4 ounces chopped white onion
1 pound Arborio rice
1/2 cup of white wine (optional)
2 quarts vegetable stock or chicken stock, heated
6 ounces jumbo lump crabmeat
1/4 cup chopped chives
1/2 cup grated Parmesan
Directions
Heat the chicken stock in a 4 quart saucepan, for ladling into the risotto pan.
Heat the butter and oil together in a large saute pan over medium heat. Add the onion and saute until soft. Do not brown, they should be translucent. Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Add white wine, stir in. Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
Just before serving, fold in the crabmeat, chopped chives, and Parmesan.
Save some parmesan for sprinkling on the risotto after plating.
Crab Risotto
10 min Inactive Prep Time
Cook Time:30 min
Level:
Easy
Serves:
8 to 10 servings, depending on serving size
Ingredients
2 tbsp butter
3 tbsp olive oil
1/4 ounces chopped white onion
1 pound Arborio rice
1/2 cup of white wine (optional)
2 quarts vegetable stock or chicken stock, heated
6 ounces jumbo lump crabmeat
1/4 cup chopped chives
1/2 cup grated Parmesan
Directions
Heat the chicken stock in a 4 quart saucepan, for ladling into the risotto pan.
Heat the butter and oil together in a large saute pan over medium heat. Add the onion and saute until soft. Do not brown, they should be translucent. Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Add white wine, stir in. Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
Just before serving, fold in the crabmeat, chopped chives, and Parmesan.
Save some parmesan for sprinkling on the risotto after plating.