Ingredients: |
Ingredients: 4 C crab, seafood or chicken stock
2 T extra-virgin olive oil
1/2 C finely chopped onion
1/4 C small diced leek, white part only
1 garlic clove, crushed and finely chopped
1/2 C superfine arborio rice
1/4 C dry white wine
1/4 C heavy cream, divided
1 T cold, unsalted butter, diced
1/2 lb jumbo lump blue crab, carefully picked over without breaking up the meat
1 T ancho chile powder
Petite croutons (homemade) - see below
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Directions: |
Directions:Heat the olive oil in a wide shallow saucepan over medium high heat. Add onion & leek; sauté until soft but not browned, four to five minutes.
Add garlic and cook until fragrant. Stir in rice and cook, stirring frequently, until slightly toasted, two to three minutes. Add wine and stir frequently until fully absorbed, one to two minutes. Add the stock, half a cup at a time, stirring frequently and waiting until the liquid is absorbed before adding more. Continue this process for approximately 15 minutes. When the rice is al dente (firm, not hard), add 2 T of the cream and stir until almost completely absorbed, about 2minutes. Fold in the cold butter and a fourth of the crab meat.
Put the remaining 2 T of cream and chile powder in a small pan over medium-heat and stir until the powder is incorporated. Add the remaining crab. Spoon the finished risotto onto a serving platter and spoon the Chile cream over it. Garnish & sprinkle with the petite croutons.
For the Petite Croutons:
Heat 2 T extra-virgin olive oil in a sauté pan over medium-high heat. Add one clove fresh minced garlic, 1 tsp fresh thyme leaves & 1 tsp minced rosemary leaves. Add the small dices of French or other hard bread & toast until browned. |
This recipe for Blue Crab Risotto is from