Risotto with crabmeat and peas

Yield: 4 Servings

Measure Ingredient
2 tablespoons Butter; unsalted
1 small Onion; peeled and finely chopped
3 cups Fish stock
1 cup Italian Arborio rice
1 cup White wine
12 ounces Crabmeat; fresh
1 cup Peas; fresh
½ cup Parmesan; grated
Ground black pepper; to taste

Melt the butter in a heavy saucepan at least 8" in diameter over medium low heat. Add the onion. Cook gently, stirring occasionally with a wooden spoon, until the onion is translucent. Meanwhile, bring the stock to a boil in another pan. (You may have some stock left over when you finish.) When stock boils, turn off the heat but keep the stock warm. When onion is translucent, add all the rice to the onion. Fold the butter into the rice until it is well coated. Add the wine. Stir. The wine will quickly be absorbed. Add enough stock to just cover the rice. Reduce the heat as low as possible. Turn the rice using the wooden spoon to make sure it absorbs the stock evenly without sticking to the pan. Keep adding stock at 5 to 10 minute intervals - just enough to recover the rice. Turn the rice to absorb stock at each interval. The rice should not get dry, but it should not drown in stock either. The slower you cook it, the better it will be. Pick over the crabmeat, discarding any bits of shell. In 20 to 30 minutes, start tasting the rice. It should begin to soften, as pasta begins to soften, with brittleness turning to pliancy. Cooking time will vary according to the stove heat, altitude, room temperature and the age of the rice. As the rice becomes pliant, about 10 minutes before it is done, add the crabmeat and fold it in gently. A minute or two later add and fold in the peas, which should cook about 5 minutes. Because of the added bulk, you may have to turn the heat up slightly. When rice is still firm but no longer brittle, stir in the cheese and cover for a minute or two to allow rice to become very hot. Add freshly ground black pepper to taste. Serve immediately.




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