Thursday, July 2, 2009

Summer Crab Risotto

  • 2 cans lump crab meat, drained (ideally from Trader Joe’s)
  • 1 1/2 cups Arborio rice
  • 1 cup frozen corn kernals
  • 3 oz. fresh goat cheese
  • 3 cloves garlic, minced
  • 1/2 white onion, diced
  • 2 15-oz. cans chicken or vegetable stock
  • 6 scallions, sliced
  • 1 small bunch flat-leaf parsley, chopped
  • 1/2 cup half-and-half
  • salt and pepper to taste
  • 2 tbsp olive oil
  1. Heat the olive oil in a large pot over medium-high heat. Add garlic and onions and cook until translucent.
  2. Add the Arborio rice and cook, stirring constantly until lightly toasted. Slowly stir in stock little by little until fully absorbed (this will take several minutes). If needed, add a little water to create a creamy consistency.
  3. Stir in corn, crab, scallions and most of the parsley (reserve a little for garnish). Season with salt and pepper to taste.
  4. Just before serving, stir in the half-and-half and the goat cheese.
  5. To serve, spoon into bowls and top with a little parsley.

Found On: BrokeAss Gourmet