Browned Butter Crab Risotto Recipe 415

CRAB RISOTTO

Steps:

• Heat the butter and oil together in a large saute pan over medium heat. Add the onion and saute until soft. Do not brown, they should be translucent. Add the rice and saute 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. 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, and Parmesan. Drizzle sparingly with white truffle oil.

BROWNED BUTTER CRAB RISOTTO RECIPE - (4.1/5)

Steps:

• 1 Cut shells of crab legs and remove meat, leaving it in bite-size chunks as much as possible. Pat dry and refrigerate. 2 Heat stock and water in a saucepan over high heat until almost boiling; turn off heat and cover to keep hot (or heat in a large measuring cup in the microwave). 3 Melt butter over medium-low heat in a large saucepan until it is just starting to turn golden and has a nutty aroma. Remove from heat. Spoon ¼ cup (60 mL) into a bowl and set aside. 4 Return saucepan to medium heat. Add onion and sauté for about 3 minutes or until softened. Add garlic and sage; sauté for 2 minutes or until fragrant. Add rice; stir to coat well. Add 2 tbsp (30 mL) of the lemon juice and stir to deglaze the pan. Ladle in about ½ cup (125 mL) of the stock and bring to a simmer, stirring. Reduce heat as necessary to keep the mixture at a low simmer and continue to add stock, ½ cup (125 mL) at a time, stirring often. Each time a ladleful is added, stir until it is absorbed before adding more stock. Simmer, adding stock, for about 30 minutes total until rice is just al dente. Season to taste with salt and pepper. 5 When rice is almost cooked, heat reserved browned butter in a large skillet over medium high heat until sizzling. Add crab and heat, gently stirring. Remove from heat; stir in remaining lemon juice and season with pepper. 6 Spoon risotto into warmed serving bowls; spoon crab overtop and garnish with lemon wedges and sage.

BROWN BUTTER RISOTTO WITH LOBSTER

Steps:

• Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.
• In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.
• In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.
• Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives.