CRAB RISOTTO

Crab Risotto image

This was adapted from a Mario Batali Recipe. I've substituted snow crab legs for lobster. If you wish, you can cook a whole crab and use the cooking water for the broth. This is best served with some garlic bread - slice up a baguette, toast it, and rub a cut garlic clove on the warm, toasted bread slices.

Provided by Steve Dunham

Categories Crab

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

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Ingredients

2 -3 snow crab legs
1/2 small onion, chopped
1/4-1/2 carrot, chopped
1/2 bay leaf
3 -4 cups water
1/2 small onion, minced
1 tablespoon tomato paste
1/2 cup arborio rice
1/2 cup dry white wine
1 tablespoon butter
1 teaspoon Italian parsley, minced

Steps:

Make the broth:.
Remove the meat from the crab legs. Usually, I'll break the legs at the joints, and use a pair of kitchen shears to cut them open.
Put the shells in the water with the carrots, chopped onions, and bay leaf. Bring to a simmer and simmer for 5-10 minutes. (If you have some extra crab, shrimp, or lobster shells in the freezer, you can throw some in.) If you don't have the carrots, you can leave them out - sometimes I add a wee bit of celery or a few whole peppercorns.
Strain the broth and put it back in the pan, on low heat.
Make the risotto:.
Heat up a small skillet on medium heat, add the oil, and onions. Soften then onions. Add the rice and stir till it's a little toasted/opaque. Add the tomato paste and allow it to cook a little. Before it burns, add the wine, deglaze, let it simmer a little. Add enough broth to cover rice. Simmer, stirring or shaking the pan as necessary (probably every 30-60 seconds, try to keep the rice from sticking to the bottom), topping off broth as necessary. After 15 minutes or so, it should be close to done, taste the rice to check the texture. (I cook it al dente - a little bit of texture left, if you prefer mushier, go for it.) Season to taste with salt and pepper.
Add the crab meat. Cook for another minute to warm the meat. Remove from heat, add the butter and parsley, and stir to melt. Go easy on the parsley, but don't leave it out. If the rice is a little drier than you like, add a little more broth, but check the seasoning afterwards.
If you run low on broth, you can top it off with water. If you have a lot left over, use less water next time.

Nutrition Facts : Calories 302.1, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 135.2, Carbohydrate 46.7, Fiber 2.6, Sugar 3.4, Protein 4.2

Roshan Din

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I'm not a big fan of seafood, but I really enjoyed this risotto. The crab flavor was subtle and not overpowering, and the Parmesan cheese helped to balance out the flavors. I also liked the addition of the peas, which added a nice pop of color and sw

Aakriti Pokhrel

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This risotto was delicious! The crab and asparagus were cooked perfectly, and the Parmesan cheese added a nice richness to the dish. The lemon zest added a nice brightness, and the white wine helped to deglaze the pan and add a bit of acidity. I woul

Sonny Symington

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I made this risotto for dinner last night and it was a hit! My husband and I both loved it. The crab and asparagus were cooked perfectly, and the Parmesan cheese added a nice richness to the dish. The lemon zest added a nice brightness, and the white

Leo Garcia

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This was my first time making risotto, and it turned out great! I followed the recipe exactly and it was easy to follow. The risotto was creamy and flavorful, and the crab and asparagus were a delicious combination. I will definitely be making this a

Rayman Dutton

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I'm a big fan of crab, so I was excited to try this risotto. I wasn't disappointed! The crab flavor was浓郁and the risotto was perfectly cooked. I also liked the addition of the asparagus and peas, which added a nice variety of textures and flavors. I

Saadman Saad

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gmatt41

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I've made this risotto several times now and it never disappoints. It's the perfect comfort food for a cold night. The crab and Parmesan cheese are a classic combination, and the addition of the white wine and lemon zest really takes it to the next l

Billy Club

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This is my new favorite risotto recipe! It's so easy to make and always turns out perfectly. The crab and asparagus are a delicious combination, and the lemon zest adds a nice touch of freshness. I highly recommend this recipe.

Kaitlynn Hawkins

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Patience Bosso

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Uka Beka

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Dilawar Bajwa

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Lofy LOFY

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Deadly Pom

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orn raja

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everlyne barasa

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This is my new go-to risotto recipe! It's so easy to make and always turns out perfectly. The crab and asparagus are a delicious combination, and the lemon zest adds a nice touch of freshness. I highly recommend this recipe.

Ogaga Fega

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I'm not a huge fan of seafood, but I really enjoyed this risotto. The crab flavor was subtle and not overpowering, and the Parmesan cheese helped to balance out the flavors. I also liked the addition of the peas, which added a nice pop of color and s

Collins Ikechukwu Onukwugha

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I made this risotto for a dinner party and it was a huge hit! Everyone raved about how delicious it was. The crab and asparagus were a perfect pairing, and the lemon zest added a nice brightness to the dish. I will definitely be making this again.

Vanal Vanalda

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This crab risotto was an absolute delight! The flavors were rich and complex, with the crab and Parmesan cheese really shining through. The Arborio rice was cooked perfectly, giving the dish a creamy texture. I would highly recommend this recipe to a

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