A flavorful crab stock used as a base for a creamy risotto, perfect for seafood lovers.
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In a large pot, add oil and sauté crab shells until fragrant, about 5 minutes.
Add chopped celery, onion, parsley stems, peppercorns, and bay leaves. Sauté for another 5 minutes.
Add tomato paste and continue to sauté until the tomato paste turns a bit darker than its original color.
Deglaze with white wine. Once the wine is reduced to about 1/2 cup, add 12 cups of cold water.
Bring to a boil, then reduce to a simmer for 45 minutes. Do not cook longer than 1 hour. Strain the stock.
In a separate pot, heat butter and sauté diced onions until translucent.
Add rice and stir to coat with butter.
Pour in white wine and cook until the wine is absorbed.
Gradually add crab stock, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
Continue until the rice is creamy and cooked to your desired texture.
Stir in crab meat, Swiss cheese, Gruyère cheese, and chopped parsley. Season to taste.
Ensure the crab shells are well sautéed to enhance the flavor of the stock.
Stir the risotto constantly to achieve a creamy texture.
Do not rush the risotto; allow each addition of stock to be absorbed before adding more.
Can I use other types of crab for the stock?
Yes, you can use other types of crab shells if Dungeness crabs are not available.
What type of rice is best for risotto?
Arborio rice is commonly used for risotto due to its high starch content, which creates a creamy texture.
Can I substitute the white wine?
If you prefer not to use wine, you can substitute it with additional stock or a splash of lemon juice for acidity.
How can I make this dish dairy-free?
To make the risotto dairy-free, substitute the butter with olive oil and omit the cheese or use a dairy-free alternative.
What can I serve with crab risotto?
Crab risotto pairs well with a light salad or steamed vegetables.
