Crab Farrotto With Peas Recipes

FRESH CRAB AND PEA RISOTTO

Steps:

• Heat the stock in a medium saucepan and keep it simmering over low heat.
• In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, heat the butter and olive oil over medium heat. Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally. Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes. Add the rice and stir to coat all the grains with butter and oil. Add the wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed. Add 1/2 cup of the simmering stock to the rice and cook, stirring frequently (see Cook's Note). When the stock is almost completely absorbed, continue adding stock, 1/2 cup at a time, simmering the risotto until the stock is absorbed each time before adding more stock. Cook until the rice is al dente; it should take between 25 and 30 minutes.
• When the rice is done, stir in the creme fraiche, 2 teaspoons salt, and 1 teaspoon black pepper. Fold in the crabmeat and peas and cook over low heat for 2 minutes, until the crabmeat is warmed through. Add just enough simmering stock to make the risotto moist and creamy. Serve hot in large, shallow bowls and sprinkle with chives and lemon zest.

MUSHROOM AND PEA FARROTTO

Steps:

• Heat a 3 1/2-quart pan over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the mushrooms to the pan and cook, stirring often, until golden brown and all of the water cooks out, 8 to 10 minutes. Remove the mushrooms to a plate with a slotted spoon. Add the remaining 2 tablespoons oil and the leeks. Reduce the heat to medium and cook the leeks, stirring often, until soft and fragrant, about 3 minutes. Add the garlic and salt and cook 1 more minute. Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes. Deglaze with the wine and stir. Cook the farro, stirring occasionally, until the wine evaporates almost completely, about 8 minutes. Add the broth in 1-cup increments, cooking until the liquid almost completely evaporates before adding the next increment; this will take about 45 minutes to complete. Remember to stir often to create a creamy texture.
• When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter. Continue to stir until the butter is melted in and the mixture is creamy. Stir in the peas at the last minute and serve.

CRABMEAT RISOTTO WITH PEAS AND MINT

Steps:

• Bring the vegetable stock to a boil. Add the white wine and lower to a simmer.
• In a large, heavy-based saucepan or Dutch oven, heat 2 tablespoons butter over medium-high heat. Add the onion, lower the heat to medium, and cook, stirring occasionally, until tender, about 7 minutes. Add the garlic and cook for another 2 minutes. Add the rice and cook, stirring well to coat the rice, for about a minute. Add about 1 cup of the hot stock and stir gently with long, slow strokes until most of the liquid is absorbed. Add another cup of stock and cook, stirring, until almost all of that stock has been absorbed. Continue cooking the rice in this way until you've used about 3 cups of the stock. Season the rice with salt and pepper to taste at any time during the cooking.
• Add the peas, scallions, and about 1 1/2 cups of the hot stock and continue to cook, stirring, until most of the liquid has been absorbed. Taste the rice. If it is still very hard, add more stock and continue to cook until it is almost but not quite tender. Add the remaining butter, crabmeat, chopped mint, lemon zest, Parmesan cheese, and another cup of liquid. Cook, stirring, until the crabmeat is heated through, most of the liquid is absorbed, and the rice is plump, chewy, and just slightly firm to the bite. Divide the risotto among warm bowls and garnish with mint leaves, if you wish.