Description
Creamy, velvety risotto with real crab and oyster mushrooms in a savory garlic butter wine sauce and Parmigiano cheese.Summary
Coastal Blend Crab Combo Meat
Coastal Blend Crab Combo Meat
https://www.aquastar.com/shop/coastal-blend-crab-combo-meat/
Recipe Level
Difficult
Cooking Time
0:40
Servings
Recipe rate
Rate Recipe
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 lb Aqua Star Coastal Blend Crab Meat, picked over for shells
- ¾ lb oyster mushrooms, cut into 1 ½-inch pieces
- ¼ cup plus 2 Tbsp extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 4 Tbsp unsalted butter, cubed
- 5 cups fish stock or bottled clam juice
- ¼ cup shallots, diced
- 2 Tbsp garlic, minced
- 1 ½ cups arborio rice
- ¼ cup dry white wine
- 2 Tbsp freshly grated Parmigiano-Reggiano cheese, plus more for serving
- ¼ cup chervil or parsley, finely chopped for garnish
To make
Instructions
Preheat the oven to 375°F.On a rimmed baking sheet, toss mushrooms with 2 tablespoons of olive oil and season with salt and pepper. Scatter half of the butter cubes around the mushrooms and roast for 20—25 minutes, until tender and lightly browned.
In a medium saucepan, heat the fish stock (or clam juice) and bring to a simmer. Keep warm over very low heat.
In a large saucepan, heat the remaining ¼ cup of olive oil with 2 tablespoons of butter. Add the shallot, garlic and a generous pinch of salt and cook over moderate heat, stirring, until softened, about 1 minute. Add the rice and cook, stirring, until well coated with oil, about 2 minutes. Add the wine and cook, stirring, until absorbed. Add 1 cup of the warm stock and cook, stirring constantly, until nearly absorbed. Continue adding the warm stock ½ cup at a time, stirring constantly and allowing the stock to be nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total.
Stir mushrooms, 2 tablespoons of Parmigiano, and the remaining 2 tablespoons of butter into the risotto and season lightly with salt and pepper. Gently fold in the crab meat; add 1—2 tablespoons of water if risotto is too thick.
Spoon risotto into shallow bowls and garnish with the chervil. Enjoy!
