- 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
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.