Risotto is one of my favorite meals to cook. It is so versatile, so many flavor combinations you can use to keep it exciting, use it as a side dish or a main course. You can keep it simple, or go all out and make it as fancy as you like. At the end of the day, its just rice!
What a lot of people dont understand is that risotto is a “process” of cooking the rice. The same as say rice pilaf. The “pilaf” part is the process in which the rice is cooked. The key to make risotto and making it super creamy is constant moving ans stirring in the pan. Arborio rice, the rice used most for risotto, has a very high starch content, and the constant moving/stirring in the pan activates those starches, which makes your risotto creamy.
I am a big fan of blue crab, and was craving them, so I wanted to make a semi upscale dish. Because the crab is white/pale in color, and so is the rice, I opted to add in some tomato paste to give it some color, as well as some acid and sweetness. Topped it off with a lemon buerre blanc and parsley, and WOW….just as I had envisioned!
Dont be scared to make risotto, it really is simple……just keep stirring and you’ll be just fine!
Grocery Cart:
- 1 1/2 cups Arborio Rice
- 4 cups seafood stock, or stock of choice
- 1 large shallot
- 1/2 cup white wine
- 1/2 cup grated parmesan cheese
- 4 TBL room temp butter
- 10 oz Blue Crab (lump)
- 2 TBL Tomato Paste
- salt and pepper TT
- parsley for garnish
Directions:
In a sauce pan, heat the seafood stock on a medium low heat
In a separate pan, heat oil on medium high heat. Once oil is heated, add in shallot and saute. Next add in the arborio rice, and toast for about 5 minutes, then add in tomato paste and mix thoroughy.
Next, deglaze the pan with white wine and reduce until almost gone.
Now, reduce heat to medium, add in 1 ladle of stock. Constantly stir risotto. Once risotto has absorbed the stock, add in another ladle. Continue this process until risotto is cooked though.
Once risotto is cooked to desired consistency, add in the parmesan cheese and mix together.
Next add in the butter, a few cubes at a time and combine.
Lastly, add in your crab meat and mix again. Garnidh with some freshly chopped parsley
Chris Bassett 