Crab Saffron Risotto Recipes

SAFFRON RISOTTO

Steps:

• Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Divide among 4 bowls. Garnish each with cheese shavings, if desired.

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.

RISOTTO MILANESE CRAB CAKES

Steps:

• Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook until the onions are translucent. Add the rice and stir to combine with the onions. Cook for 1 minute. Add the chicken stock, parsley and saffron. Bring to a simmer and cook, stirring often, until all of the liquid is absorbed and the rice is tender but still has a bite to it. Transfer the rice to a bowl and chill in the fridge until cooled.
• Fill a large, deep skillet halfway with vegetable oil and heat the oil to 350 degrees F over medium-high heat.
• Place the flour, eggs and breadcrumbs in three separate deep plates or small baking dishes. Add the cornmeal to the breadcrumbs, season with the parsley and seafood seasoning and stir to combine.
• Stir the crabmeat into the cooled rice. Form into patties and gently roll in the flour. Then dip in the eggs and then in the seasoned breadcrumbs.
• Fry the cakes until golden brown, turning once while cooking. Transfer to a paper towel-lined plate and season with salt. Serve warm.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

CRAB & SAFFRON RISOTTO

Steps:

• Heat the oil in a large saucepan over a low heat. Add the onion and a pinch of salt and cook over a low heat for 12 mins until softened. Add the garlic and cook for 1 min. Tip in the rice, then turn up the heat to medium and fry for 3 mins. Pour in the wine and bring to the boil until the liquid is reduced by half.
• Turn the heat up to high and pour half the stock into the pan, stirring continuously until most of the stock has been absorbed. Add more stock, a ladleful at a time, letting each addition be absorbed before adding the next, stirring continuously (you will need most of the stock). This should take around 18-20 mins,by which point the rice should be cooked with a slight al-dente bite to it. Add the butter, both types of crabmeat, the saffron, cheese and the lemon zest and juice, and stir everything together. Season to taste, adding a little more stock to loosen if you need to. Spoon into shallow bowls and top with the herbs.

SAFFRON RISOTTO

Steps:

• Combine the chicken stock and saffron in a saucepan over moderate heat and bring to a simmer.
• Heat the olive oil in a separate pot over moderate heat.
• Add the onion and cook until tender but not brown, about 5 minutes.
• Add the rice and cook, stirring constantly, for 3 minutes.
• Add the wine and simmer over low heat until most of the wine is absorbed.
• Add the chicken broth about 3/4 cup (180 ml) at a time, allowing most of the liquid to be absorbed before adding more, and stirring frequently as it cooks.
• When most of the liquid has been absorbed and the rice is cooked "al dente," about 20 minutes, remove from the heat and stir in the butter and Parmesan cheese.
• Serve immediately.