A Decadent Side Dish
Crab risotto is a perfect side dish that will complement your prime rib or turkey beautifully. It’s rich, creamy, and has a delightful seafood twist that will leave everyone wanting more.
Ingredients
- 1 ounce butter
- 1 ounce vegetable oil
- Juice of half a lemon
- 1 1/2 ounces chopped white onion
- 1 pound Arborio rice
- 1 1/2 quarts vegetable stock or chicken stock, heated
- 6 ounces jumbo lump crabmeat plus crab claws, scallops and octopus for presentation
- 2 ounces chopped chives
- 4 ounces grated Parmesan
- 2 ounces white truffle oil
Instructions
- Heat the butter and oil together in a large sauté pan over medium heat. Add the onion and sauté until soft. Do not brown, they should be translucent. Add the rice and sauté for a further 3 to 5 minutes making sure the rice is well coated, Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite, adding lemon juice to taste at the end. The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
- Just before serving, fold in the crabmeat, chopped chives, scallops, octopus and parmesan. Drizzle sparingly with white truffle oil and place crab claws on top to finish.
Wine Pairings with Crab Risotto
Oyster Bay Marlborough Sauvignon Blanc
Lime, passion fruit, kiwi fruit and fresh-cut grass.
LUSTAU FINO JARANA SHERRY
This is a Jerez style Fino: fresh and pungent on the nose with almonds and bakery notes. Dry and crisp on the palate, yet rich and with a full finish.
Give it a try and let us know how it turned out! Share your pictures and experiences with us on social media using the hashtag #HolidayCheer #CascadiaLiquor. Happy Holidays!
