Risotto of Dungeness Crab
This hearty dish proves that risotto doesn’t need to be full of dairy to be delicious. Arborio rice is ideal for making risotto, since it can absorb lots of liquid without overcooking. Plus, it’s easy on the gut. If you're feeling adventurous, use Carnaroli or Maratelli rice in place of the Arborio for slight variations in flavor and texture. And Dungeness crab, local to the West Coast, is a delicate, yummy, and lean way to get some protein.
Yield: 3 servings
1 cup Carnaroli rice
1 each yellow pepper, seeded, finely minced
1/2 cup diced onions
1/2 cup white wine
6 cups chicken stock
1/4 cup extra virgin olive oil, plus more for sautéing
1/4 lb Dungeness crab meat
2 tablespoon minced chives
1/2 tablespoon minced tarragon, plus picked leaves for garnish
1 tablespoon lemon juice
Zest of 1 lemon
Fresh cracked pepper
Method of Preparation:
1. Place chicken stock in a pot and bring to a simmer
2. In a separate pot on medium heat, coat bottom of the pot with extra virgin olive oil and add the onions, the pepper and touch of salt. Cook until onions and peppers are tender, about 8 minutes.
3. Add the rice and toast rice while stirring.
4. Add the white wine and cook until it has reduced to dry.
5. Add the simmering chicken stock while you continuously stir the rice, 1 cup at a time until the rice is al dente or slightly undercooked. There should be a snap to the rice when you bite it.
6. Once rice is al dente, turn the heat off and stir in the crab, lemon juice, chives, tarragon and extra virgin olive oil.
7. Garnish the plate with a drizzle of high quality olive oil, lemon zest and tarragon.
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