Garlic And Herbs Golden Crab Risotto Recipes

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GARLIC AND HERBS GOLDEN CRAB RISOTTO



Garlic and Herbs Golden Crab Risotto image

The robust flavors of garlic and herb cheese mix perfectly with fresh crabmeat creating a creamy and stunning risotto.

Provided by Alouette

Categories     Main Dish

Time 30m

Yield 8

Number Of Ingredients 11

1 quart Chicken Stock Vegetable Stock, if desired
1-7 grain Saffron
1 tbsp Tumeric
2 tbsp Olive oil
1/2 cup Onion minced
2 Cups Rice Arborio
1 cup Dry white wine
1 Alouette® Garlic and Herbs Spreadable Cheese
1 cup peas frozen and thawed
8 oz crab meat lump
1 sheet gold leaf 25k (optional)

Steps:

  • Bring Chicken / Vegetable stock, saffron and turmeric to a boil and set aside. Heat a medium size heavy gauge saucepot over medium to medium-high heat with olive oil. Add the onions and sweat for 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Reduce heat to medium. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in prepared stock about 4 oz. at a time. Allow liquids to evaporate after each addition, while continuously stirring. When all stock has been added and rice is al dente add Alouette® Garlic and Herbs Spreadable Cheese. When risotto is cooked and creamy, add the peas and crabmeat, season with salt and pepper and serve immediately. For added touch finish with one sheet of edible gold leaf.

Nutrition Facts : Calories 703 calories, Fat 14.1001137501654 g, Carbohydrate 126.511980751087 g, Cholesterol 34.9202 mg, Fiber 7.80680970686228 g, Protein 28.9535374644168 g, SaturatedFat 5.01288667148079 g, ServingSize 1 1 Serving (354g), Sodium 645.332425000636 mg, Sugar 118.705171044225 g, TransFat 4.1954517286203 g

CRAB ARANCINI



Crab Arancini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 2h10m

Yield 30 rice balls

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, at room temperature
2 shallots, chopped
1 clove garlic, chopped
1/2 teaspoon kosher salt
1 cup Arborio rice
1 cup white wine
2 cups seafood broth
1/2 cup freshly grated Parmesan
2 tablespoons mascarpone, at room temperature
1 teaspoon grated lemon zest (from 1 large lemon)
2 cups lump crabmeat, picked through for shells
2 tablespoons chopped fresh chives
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
2 eggs, at room temperature
1 cup panko breadcrumbs
Vegetable oil, for frying
2 cups jarred marinara, warmed, for serving, optional

Steps:

  • For the risotto: Heat a 3 1/2-quart Dutch oven over medium-high heat. Add the oil and butter. When the butter is melted, add the shallots and garlic; cook, stirring often with a wooden spoon, until the vegetables are soft and fragrant, about 2 minutes. Add the salt and the rice; stir to coat with the flavors of the pan. Cook for 1 minute, then deglaze with the white wine. Reduce the heat to medium and simmer, stirring often, until the wine is almost fully absorbed. Add the broth and stir to combine; cook, stirring often, until the rice is tender but not mushy, 15 to 20 minutes. Remove from the heat and stir in the Parmesan, mascarpone, lemon zest, crab and chives. Spread the risotto out on a parchment-lined baking sheet and let cool to room temperature, then cover with plastic wrap and refrigerate until completely cold.
  • For the arancini: Prepare a breading station using three shallow bowls: Place the flour and salt in one bowl, the eggs in another, and the panko in yet another. Using a 1-tablespoon ice cream scoop or spoon, scoop a round of risotto into the palm of your hand and form it into a ball. Roll the ball in the flour, then the egg, and then the panko; make sure the entire ball is well coated. Place on a rimmed baking sheet and repeat with the remaining risotto.
  • Add enough oil to a medium saucepan to come 2 inches up the side of the pan. Heat over medium-high until the oil reaches 350 degrees F on a deep-fry thermometer. Using a spider or slotted spoon, lower 5 or 6 rice balls into the oil, or as many as the pan will allow without crowding. Fry until deep golden brown and heated through, 3 to 4 minutes. Remove to a paper-towel-lined baking sheet to drain. Continue with the rest of the rice balls. Serve warm, with marinara alongside for dipping, if desired.

RISOTTO WITH GARLIC, HERBS AND LEMON



Risotto With Garlic, Herbs and Lemon image

Provided by Florence Fabricant

Categories     side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

5 cups (approximately), chicken stock
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped onion
4 cloves garlic, minced
1 1/2 cups Italian arborio rice
Finely grated zest of 1 lemon
1/2 cup dry white wine
2 tablespoons minced fresh herbs: chervil, parsley, tarragon
Salt and freshly ground black pepper
Freshly grated Italian Parmesan cheese

Steps:

  • Put the stock in a saucepan and bring to a simmer.
  • Heat the olive oil in another heavy saucepan. Add the onion and garlic and cook slowly until they soften but do not color. Stir in the rice and cook a minute or too longer. Stir in the lemon zest.
  • Add the wine, bring to a simmer, and cook until the wine has evaporated. Then, over a medium to medium-low heat, begin to add the stock, about one-half cup at a time, stirring slowly but constantly. As each portion of the stock is absorbed by the rice, add some more, cooking until the rice is al dente and moist, which should be approximately 15 to 20 minutes.
  • Stir in the herbs and season to taste with salt and pepper. Spoon into individual soup plates and serve at once. Pass the Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 676 milligrams, Sugar 4 grams

CREAMY CRAB RISOTTO



Creamy Crab Risotto image

I really wanted a creamy crab risotto but couldn't find anything here, so i used http://www.food.com/recipe/crab-risotto-314749 as a base (for the liquid amounts) and then my nose.

Provided by Satyne

Categories     Crab

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 cup arborio rice
1 cup water
1/2 cup Chardonnay wine (I used a brand called Gossips)
1 carrot, Chopped
1/2 onion, Chopped
shallot, 1 handful, Chopped
170 g crabmeat, Finely Chopped
1/2 cup thickened cream
1/2 teaspoon tuscan herbs
1/2 teaspoon mixed Italian herbs
1/2 teaspoon chili
1/2 cup cheese

Steps:

  • In a Medium Saucepan combine rice, water and wine. Bring to boil and then turn down to simmer.
  • When approximately 2/3rds of the liquid is absorbed add the carrot, onion, shallots, crab, cream and herbs.
  • Continue to simmer.
  • Stir occasionally and check for absorbtion.
  • It's done when it's nice and thick and the carrots are still crunchy.
  • Add the chilli and cheese to the dish and bake at 220 degrees celcius for 15 minutes.

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  • Heat the olive oil in another pot over medium-high heat for a minute or two. Add the garlic, rice and tomato paste and stir-fry them until the garlic just begins to turn golden.
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