Location: San Francisco
|I've made risotto a ton over the years, with and without seafood, but this was the first time ever making it without any cheese and it came out wonderfully. If you sub in clarified butter (ghee) then you've got a creamy risotto that is still kind to those that are lactose intolerant (LI)! Made this around xmas for a group of 5 and we all had our fill with plenty of leftovers. One of the guests is LI and had zero issues with this dish since I used ghee instead of regular butter.
A little crab goes a long way in this dish so if you come home with only two keepers this is a great way to share them with a group!
Original recipe here (http://www.lacrema.com/crab-risotto-with-fine-herbs/)
Crab Risotto with Fine Herbs
1 Tbsp. oil
½ cup onion, finely chopped
2 cups arborio rice
¾ cup La Crema Monterey Chardonnay*
3 cups light chicken stock, at a simmer
6 oz. shelled crab meat
2 Tbsp. fresh parsley, minced
2 Tbsp. fresh chives, minced
1 Tbsp. fresh chervil, minced**
1 Tbsp. fresh tarragon, minced
2 Tbsp. whole butter***
Freshly ground black pepper
1 lemon, juiced
Salt to taste
* Any buttery chardonnay will do; La Crema's Sonoma Coast Chardonnay is great though.
** Chervil is an herb and really hard to find fresh, at least here in San Francisco. You'll be more than fine with the fresh parsley (I used Italian), chives, and tarragon.
*** Substitute a clarified butter (ghee) to make this dish safe for lactose intolerance.
Heat oil in a medium sauce pan over medium-high heat. Add onion and stir frequently. Sauté until onions are translucent, approximately 2 minutes. Add rice and sauté for 2 minutes, stirring constantly. Add wine and cook until evaporated. Begin adding simmering broth, ½ cup at a time, and stir constantly until the broth has been absorbed. Total cooking time is approximately 20 minutes or until rice is tender.
Add the crab and remove from the heat. Stir in the herbs, butter and lemon juice.
Season to taste and serve immediately.
Catch & cook. No time for selfies.