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

Peculiar Chibuzo

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This is the worst crab risotto recipe I have ever tried. Avoid it at all costs.

Lebo Kosana

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This recipe is a waste of time and ingredients. I would not recommend it to anyone.

drake daniel

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I would not recommend this recipe. There are much better crab risotto recipes out there.

Ahmad Chohan

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This recipe is not for beginners. It's very easy to mess up the risotto if you're not careful.

Adam Honda98

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I'm not sure what went wrong, but my risotto turned out a complete disaster. It was too watery and the crab meat was overcooked.

Matthew Graham

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I was disappointed with this recipe. The risotto was too mushy and the crab flavor was overpowered by the other ingredients.

NURSAD ANSARI

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I found this recipe to be a bit bland. I added some extra seasoning and it turned out much better.

Tonja Brun

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This risotto is a bit time-consuming to make, but it's definitely worth the effort.

AbuBakar AbdulQayyum

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I made this for a special occasion dinner and it was a huge success.

Yasin Ali khan

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This is my go-to recipe for crab risotto. It's always perfect.

Mirabel Epe

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I've never been a big fan of risotto, but this recipe changed my mind. It was so delicious and easy to make.

salman haider

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This risotto is so flavorful and creamy. I love the addition of crab meat.

Lulu Sthandwa

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I love this recipe! It's always a crowd-pleaser.

Saimun Islam

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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 cooked perfectly and the crab flavor was delicious.