Stuffed piquello peppers with lump crab meat
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Olive oil |
| 2 | tablespoons | Shallot; (peeled) |
| 10 | ounces | Arborio; (risotto) rice |
| 3 | ounces | White wine |
| 16 | ounces | Clam juice |
| Salt | ||
| Pepper | ||
| 4 | tablespoons | Aged Parmesan cheese |
| 4 | tablespoons | Plugra butter |
| 10 | ounces | Lump crabmeat |
| 3 | Piquello peppers | |
| 4 | tablespoons | Olive oil |
| 1 | Spanish onion; (chopped) | |
| 2 | Sprigs fresh rosemary | |
| 8 | ounces | Black turtle beans |
| 1 | Jalapeno pepper; (chopped) | |
| 32 | ounces | Clam juice |
| Salt and pepper | ||
| 4 | ounces | Heavy cream |
| 4 | tablespoons | Fresh cilantro; (4 to 6) |
Directions
BLACK BEAN SAUCE
Heat olive oil in a saucepan. Add shallots and arborio rice and sweat. Then add white wine and clam juice and cook rice until tender (not chewy). Add salt, pepper, Parmesan, butter and crabmeat. Let rest for 15-20 minutes.
Add risotto into the piquello peppers.
BLACK BEAN SAUCE:
Heat olive oil in a saucepan. Add onion and fresh rosemary and sweat. Then add black beans, jalapeno, and clam juice. Cook until beans are tender. Add salt and pepper and heavy cream. Garnish with cilantro.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9286 - TIMOTHY DEAN Converted by MM_Buster v2.0l.