Sweet Crab and Spring Pea Risotto with Lemon

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by Great Day Houston Staff

khou.com

Posted on April 2, 2014 at 7:11 AM

Sweet Crab and Spring Pea Risotto with Lemon

  • 1½ cups Arborio rice
  • 1 qt chicken stock
  • ½ cup white wine
  • 1 medium shallot or ½ small onion - small dice
  • 1 Tsp garlic - minced
  • 3 Tbsp unsalted butter
  • 3 Tbsp Mascarpone cheese
  • 1 Tbsp olive oil
  • ¼ cup grated Parmesan cheese
  • 1 Tbsp chopped Italian parsley
  • ½ cup small green peas
  • 1 Tbs lemon zest
  • ½ cup crab meat- shells removed
  • Kosher salt and white pepper, to taste

Procedure:

  1. Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
  2. In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes or until it is slightly translucent.
  3. Add garlic, cook an additional 2 minutes
  4. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma.
  5. Add the wine and cook while stirring, until the liquid is fully absorbed.
  6. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed.
  7.  When the rice appears almost dry, add another ladle of stock and repeat the process. Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches
  8. Stir in green peas, lemon zest, and crab meat.
  9. Stir in the remaining 2 Tbsp butter, the parmesan, and mascarpone cheese and the parsley.
  10. Adjust seasoning with salt and white pepper. Makes 6-8 servings

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