Chef Ninos Mushroom Crab Risotto Recipes

CRAB RISOTTO

Steps:

• 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, 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. Drizzle sparingly with white truffle oil.

CHEF NINOS MUSHROOM CRAB RISOTTO RECIPE

Steps:

• Heat large pan to high heat. Add olive oil. When oil is shimmery, add garlic, onions and shallots. When onions are slightly browned, add butter and stir. Lower heat to medium-low, add rice and stir well. Let rice brown stirring constantly until just starting to toast. Add a little bit of stock and wine-just enough to keep the consistency liquid. Stir frequently until rice thickens. Add a little more stock until is is just barely liquid. Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick. If the rice is too crunchy for your taste, add a little more stock. Risotto should not be overcooked...needs to be a bit al dente. Add crabmeat, and give it about 5 minutes to cook throughly. Add diced green onions. When risotto is about the consistency of mashed potatoes, remove from heat. Cover the top with Parmigiana Reggiano Cheese. Sprinkle fresh cut parsley over top.

RISOTTO RECIPE

Steps:

• 1. In a medium saucepan, heat oil over medium heat. Saute onion until tender, about 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute. Season with salt. Gently heat broth; keep warm. 2. Add about 1 cup of warm broth. Cook, stirring frequently, until absorbed. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 25 minutes total. The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream. 3. Remove pan from heat. Stir in Parmesan and butter; season with salt and pepper. Serve immediately (risotto will continue to thicken as it sits). Garnish with thyme leaves, if desired.