CRAB, LEMON, FENNEL AND CHILLI RISOTTO
Risotto can go one of two ways: horribly wrong or oh so right. If it's wrong, it's gluey, under or overcooked and dry. Done well, it's oozy, gooey and decadent.
Provided by em_macaussie
Time 55m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the stock in a saucepan. In a separate pan, heat two tablespoons of olive oil, then add the onion and fennel (not the fronds). Fry for about 8 minutes until they are soft but not coloured. Add the garlic and fry for a further minute. Add the wine and simmer for a further five minutes.
- Add the rice and stir well until it has absorbed the wine a little and has begun to become translucent. Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty. Continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 minutes and give you rice that is beginning to soften but is still a little al dente.
- Zest the lemon and add half to the risotto, reserving a little for the garnish. Squeeze the juice of the lemon in adding the crab, chilli and pecorino. Stir well. Add a good crack of black pepper and salt to taste.
- To serve, ladle into bowls and top with the fennel fronds, lemon zest, a sprinkling of pecorino and a drizzle of olive oil.
CRAB & PRESERVED LEMON RISOTTO
Make and share this Crab & Preserved Lemon Risotto recipe from Food.com.
Provided by Chickee
Categories Crab
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Pick meat from crabs and set aside.
- Heat stock in a saucepan until simmering, then maintain at this heat.
- Heat olive oil in a large pan and fry onion over medium heat until soft but not coloured.
- Add the rice and stir over a high heat until grains are well coated in oil and warmed through. Add white wine and stir until most of the liquid has been absorbed. Reduce heat to medium, add stock, a ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
- Continue until rice is tender, with a slight bite, and has a creamy consistency (about 20 minutes).
- Add a final ladle or 2 of stock, preserved lemon, crabmeat, butter, parmesan (if using), salt (remembering that the butter, crab and preserved lemon are all salty) and pepper and beat vigorously with a wooden spoon until all the butter is incorporated and the crab has broken up into thin wisps. The finished risotto should be quite soupy, the Venetians call it all'onde (wave-like).
- Taste, add extra salt if needed, stir through chives and serve immediately.
- Notes: You can use other types of crabs for this recipe, or 300g fresh crabmeat if you don't want to pick your own. Vialone nano is the preferred rice in the Veneto, where this soupy style of risotto is most popular, use arborio or carnaroli rice if it isn't available.
Nutrition Facts : Calories 1107.4, Fat 38.8, SaturatedFat 13, Cholesterol 67.4, Sodium 887.5, Carbohydrate 150.3, Fiber 2.6, Sugar 9.4, Protein 27.8
FENNEL & LEMON RISOTTO
This new way with risotto makes an easy supper for two. For a non-veggie option, just add a few cooked, peeled prawns
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.
- Add the rice and stir for 1 min. Pour over most of the wine and simmer until evaporated. Add 500ml of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.
- Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.
- When the rice is cooked, stir in the zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins. Serve in bowls, topped with the fennel fronds and cooked fennel, stirring the prawns through if using.
Nutrition Facts : Calories 477 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 1.12 milligram of sodium
LEMON RISOTTO WITH GARLIC CRAB
I like different types of risotto's, and this one with crab, how can that be bad? "O, The Oprah Magazine, 08/04."
Provided by Manami
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place crabmeat in a medium bowl; pick through for any shells and discard. Add garlic and toss very well. Refrigerate, for at least 20 minutes.
- In a large saucepan, bring broth to a boil; reduce to simmer. Add lemon juice and keep warm on back burner.
- In a large, heavy-bottomed saucepan over medium heat, add 1 tablespoon olive oil.
- When just smoking, add shallots and stir quickly with a wooden spoon until lightly golden and tender.
- Add rice and stir 1 minute to coat.
- Add 1/2 cup hot broth, stirring constantly.
- Continue cooking until almost all liquid is absorbed, and then add another 1/2 cup of broth.
- Repeat until rice is tender and almost all broth has been used, 25-30 minutes.
- Remove from heat and add crab; stir until blended.
- Add 1/4 cup broth, remaining tablespoon olive oil. lemon zest, thyme and toasted almond slivers; stir to combine.
- Season with salt and pepper.
- Serve with a nice salad of sliced tomatoes with a nice vinagrette, and white wine.
Nutrition Facts : Calories 542.2, Fat 12.7, SaturatedFat 1.9, Cholesterol 86.1, Sodium 1384.5, Carbohydrate 69, Fiber 3, Sugar 0.9, Protein 37.2
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