Organic Snow Crab Risotto
(Recipe by @andriaorganichomecooking)
I used to think risotto was so hard to make until I made it the first time. Now I try so many different variations of it that I keep falling in love with over and over again. But there is something about seafood and risotto that go so well together. I tried a king crab risotto when I was in Turks and Caicos and it was hands down the best risotto I’ve ever had. I’ve been trying since then to replicate it and this is as close as I’ve come. I chose snow crab vs. king crab since it’s a little easier to find and the crab meat is so tender and so sweet, it just melts in your mouth! I hope you enjoy the recipe? If you try, please let me know what you think!
INGREDIENTS: (I use organic)
2 lbs Wild Caught Atlantic Snow Crab Legs
1 cup of oyster mushrooms
1 cup of Arborio rice
1/3 cup of dry white wine
2-3 cups of chicken stock
5 garlic cloves minced
1 small onion chopped
½ cup parmigiano reggiano freshly grated cheese
2 tbs olive oil
1 tbs butter
salt and pepper to taste
INSTRUCTIONS:
In a large pot, bring salt water to a boil. Add the snow crab legs into the boiling and reduce heat to medium and let simmer for 10 mins. Once cooked, remove the snow crab and crack open the legs and remove the crab meat. Dice into small chunks and keep warm in the oven. Keep the claws untracked and use for plating.
Meanwhile in a large skillet, heat olive oil and add diced onions and minced garlic and sauté just for a min or two. Add the cup of arborio rice and mix around until the edges of the rice start to get slightly translucent. Add the tbs of butter and the the dry white wine. Let the rice absorb the wine before adding the chicken stock. Once the wine is absorbed by the rice, add 1 cup of the chicken stock and reduce heat to medium-low and let simmer, stirring frequently. Season with salt and pepper to taste.
Once the liquid starts to thicken up, add ¼ cup of chicken stock at a time, each time stirring frequently and letting the rice absorb the liquid on a low simmer. Continue to do this until all the chicken stock is done or the rice is the desired texture (some like it more al dente then others). I end up using roughly 2.5 cups of stock. If you like your rice more saucy, you can add the full 3 cups of stock.
In a small skillet, add 1 tbs of olive oil and add the oyster mushrooms and sauté on high heat for 1 min on each side. Season with salt and pepper.
Add the cooked mushrooms to the risotto and mix well. Add the ½ cup of parmigiano reggiano grated cheese and mix well. Lastly, add the diced up crab meat and mix well. Serve with freshly chopped parsley and freshly grated parmigianno reggiano cheese. I add the claws to the top of the risotto and service. Enjoy
Serves 3 people
