CRAB RISOTTO
This decadent Crab Risotto is a delicious way to serve up a hearty and amazingly flavorful crab dinner! The creamy texture of the risotto is studded with tender chunks of crab meat for an absolutely rich and tasty appetizer, side, or main dish!
Provided by Angela
Time 35m
Number Of Ingredients 21
Steps:
- Heat a large stockpot to medium-high, then add olive oil, onion, carrot, celery, tomato, bay leaf as well as salt & pepper. Saute until the onion is translucent.
- Add in 8 cups of water and crab shells, bring to a boil. Allow to boil for 10 minutes.
- Reduce heat and simmer for 20 minutes, then strain out the crab shells, vegetables and spices. Reserve broth and keep on medium heat for use in the risotto.
- Bring a large frying pan to medium heat, add olive oil, shallots (or onion) and garlic. Cook until shallots are softened (1-2 minutes). Add the Arborio rice (or Carnaroli rice), cook (stirring occasionally) for 1-2 minutes before adding dry white wine.
- Add wine and cook for a minute, keeping the rice moving (stirring frequently). Add one-third to half of the crab stock, cook (stirring occasionally) for 3-5 minutes until the rice has absorbed most of the liquid.
- Add the remaining crab stock in ladled increments, allowing the rice to slowly absorb the liquid until the arborio rice becomes slightly translucent and is an al dente firmness and the core can still be seen in the center (about 20 minutes total time once broth is added).
- Add the crab meat, butter, mascarpone cheese, lemon zest and salt & pepper (to taste). Stir vigorously until all ingredients are well combined and a thick, creamy risotto is achieved.
- Adjust the seasoning (if necessary), serve and garnish with large lump crab, parmigiano and green onions, dill, or parsley (if desired).
Nutrition Facts : Calories 376 kcal, Carbohydrate 45 g, Protein 18 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 39 mg, Sodium 1053 mg, Fiber 2 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
GARLIC AND HERBS GOLDEN CRAB RISOTTO
The robust flavors of garlic and herb cheese mix perfectly with fresh crabmeat creating a creamy and stunning risotto.
Provided by Alouette
Categories Main Dish
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Bring Chicken / Vegetable stock, saffron and turmeric to a boil and set aside. Heat a medium size heavy gauge saucepot over medium to medium-high heat with olive oil. Add the onions and sweat for 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Reduce heat to medium. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in prepared stock about 4 oz. at a time. Allow liquids to evaporate after each addition, while continuously stirring. When all stock has been added and rice is al dente add Alouette® Garlic and Herbs Spreadable Cheese. When risotto is cooked and creamy, add the peas and crabmeat, season with salt and pepper and serve immediately. For added touch finish with one sheet of edible gold leaf.
Nutrition Facts : Calories 703 calories, Fat 14.1001137501654 g, Carbohydrate 126.511980751087 g, Cholesterol 34.9202 mg, Fiber 7.80680970686228 g, Protein 28.9535374644168 g, SaturatedFat 5.01288667148079 g, ServingSize 1 1 Serving (354g), Sodium 645.332425000636 mg, Sugar 118.705171044225 g, TransFat 4.1954517286203 g
FRESH CRAB AND PEA RISOTTO
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the stock in a medium saucepan and keep it simmering over low heat.
- In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, heat the butter and olive oil over medium heat. Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally. Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes. Add the rice and stir to coat all the grains with butter and oil. Add the wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed. Add 1/2 cup of the simmering stock to the rice and cook, stirring frequently (see Cook's Note). When the stock is almost completely absorbed, continue adding stock, 1/2 cup at a time, simmering the risotto until the stock is absorbed each time before adding more stock. Cook until the rice is al dente; it should take between 25 and 30 minutes.
- When the rice is done, stir in the creme fraiche, 2 teaspoons salt, and 1 teaspoon black pepper. Fold in the crabmeat and peas and cook over low heat for 2 minutes, until the crabmeat is warmed through. Add just enough simmering stock to make the risotto moist and creamy. Serve hot in large, shallow bowls and sprinkle with chives and lemon zest.
GARLIC AND HERBS GOLDEN CRAB RISOTTO
Steps:
- Bring Chicken / Vegetable stock, saffron and turmeric to a boil and set aside. Heat a medium size heavy gauge saucepot over medium to medium-high heat with olive oil. Add the onions and sweat for 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Reduce heat to medium. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in prepared stock about 4 oz. at a time. Allow liquids to evaporate after each addition, while continuously stirring. When all stock has been added and rice is al dente add Alouette® Garlic and Herbs Spreadable Cheese. When risotto is cooked and creamy, add the peas and crabmeat, season with salt and pepper and serve immediately. For added touch finish with one sheet of edible gold leaf.
CRISPY GARLIC RISOTTO CAKES
Categories Food Processor Garlic Rice Side Bake Sauté Vegetarian Winter Chill Simmer Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Toss garlic cloves with 2 teaspoons olive oil in small baking dish. Cover with aluminum foil. Bake until garlic is tender, about 30 minutes. Uncover and bake until garlic is very tender, about 10 minutes longer. Cool garlic; peel. Puree half of garlic in processor. Thinly slice remaining garlic. Set garlic puree and slices aside.
- Bring 4 cups water to simmer in medium saucepan. Reduce heat to low, cover and keep hot.
- Melt 2 tablespoons butter in geavy large saucepan over medium-high heat. add onion; sauté until tender, about 3 minutes. Add rice; stir until golden, about 3 minutes. Add wine; stir until absorbed, about 2 minutes. Add 1 cup hot water. Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed. Continue adding hot water 1 cup at a time until rice is just tender and mixture is very thick, simmering until liquid is absorbed before each addition and stirring frequently, about 25 minutes. Transfer risotto to large bowl. Cool 30 minutes.
- Mix cheese, parsley and garlic puree and slices into risotto. Season to taste with salt and pepper. Cover and refrigerate until cold, about 2 hours.
- Shape risotto into six 3-inch-diameter patties, 3/4 inch thick, using about 1/3 cup risotto for each. Place risotto cakes on baking sheet. Cover and refrigerate 1 hour. (Can be prepared 8 hours ahead. Keep refrigerated.)
- Place all purpose flour in shallow dish. Lightly coat each risotto cake with flour. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add 3 risotto cakes and cook until golden brown and heated through, about 3 minutes per side. Transfer risotto cakes to plate lined with paper towels to drain. Repeat with remaining 1 tablespoon butter and 3 risotto cakes. Transfer risotto cakes to platter and serve.
CRAB RISOTTO
Canned crabmeat makes a delicious addition to this quick and easy risotto with frozen peas and herbs - ready in just 35 minutes
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat the stock in a saucepan and bring to a gentle simmer. Melt the butter in a separate medium saucepan, add the onion and garlic, and fry on a low-medium heat for 5 mins until softened but not coloured. Tip in the rice and cook for 1-2 mins until the rice is hot. Add the lemon zest with 1 ladleful of hot stock and stir constantly. Once the stock has been absorbed, continue to add it, a ladleful at a time, until the rice is cooked - this will take around 18 mins.
- When the rice is almost cooked but still has a little bite, tip in the peas, lemon juice and crabmeat, then season and cook for 3 mins more. Once the rice is cooked, turn off the heat, add a knob of butter and a splash more stock, and leave to sit for 2 mins. Sprinkle over the chives and serve with lemon wedges.
Nutrition Facts : Calories 560 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 2.1 milligram of sodium
RISOTTO WITH GARLIC, HERBS AND LEMON
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put the stock in a saucepan and bring to a simmer.
- Heat the olive oil in another heavy saucepan. Add the onion and garlic and cook slowly until they soften but do not color. Stir in the rice and cook a minute or too longer. Stir in the lemon zest.
- Add the wine, bring to a simmer, and cook until the wine has evaporated. Then, over a medium to medium-low heat, begin to add the stock, about one-half cup at a time, stirring slowly but constantly. As each portion of the stock is absorbed by the rice, add some more, cooking until the rice is al dente and moist, which should be approximately 15 to 20 minutes.
- Stir in the herbs and season to taste with salt and pepper. Spoon into individual soup plates and serve at once. Pass the Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 676 milligrams, Sugar 4 grams
GARLIC AND HERBS GOLDEN CRAB RISOTTO
The robust flavors of garlic and herb cheese mix perfectly with fresh crabmeat creating a creamy and stunning risotto.
Provided by Corrinne J
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Bring Chicken / Vegetable stock, saffron and turmeric to a boil and set aside.
- Heat a medium size heavy gauge saucepot over medium to medium-high heat with olive oil.
- Add the onions and sweat for 2 to 3 minutes.
- Add rice and toast 2 to 3 minutes more.
- Reduce heat to medium.
- Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes.
- Ladle in prepared stock about 4 oz. at a time. Allow liquids to evaporate after each addition, while continuously stirring.
- When all stock has been added and rice is al dente add Alouette® Garlic and Herbs Spreadable Cheese.
- When risotto is cooked and creamy, add the peas and crabmeat, season with salt and pepper and serve immediately.
- For added touch finish with one sheet of edible gold leaf.
- Download Shopping List Print Recipe.
Nutrition Facts : Calories 436.3, Fat 7.5, SaturatedFat 1.4, Cholesterol 33.5, Sodium 399.3, Carbohydrate 64.8, Fiber 3.3, Sugar 4.6, Protein 18.2
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