Chef Serge: Crab Risotto

Arkansas Today

Crab Risotto

  • 4 cups seafood Stock
  • 3 Tbsp. unsalted butter
  • 1 Tbsp. olive oil
  • 2 shallots, finely diced
  • 1/2 cup corn
  • 1/2 cup of red bell peppers
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • ½ cup grated Parmesan cheese, plus more for garnish
  • ½ lbs. crab meat, cooked
  • Grated zest of 1/2 lemon

Instructions:

In a saucepan, bring seafood stock to boil. Pour olive oil in a skillet and melt butter over medium-high heat.

Add shallots, corn and bell peppers and saute, stirring frequently, until shallots are soft and translucent, about 3 minutes.

Add the Arborio rice and cook, stirring, until grains are coated with the mixture, about 3 minutes.

Stir in wine and cook, stirring, until all the wine is absorbed.

Add hot seafood stock, ½ cup at a time, stirring constantly and letting all liquid absorb before adding the next ½ cup of stock.

Repeat, stirring constantly, until risotto is creamy and cooked through. Add the zest of half a lemon, gently stir in the crab meat and allow to cook for 30 – 40 seconds. Remove pan from heat and gently fold in the butter and Parmesan. Garnish and serve.

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Don't Miss

More Don't Miss