CRAB & SAFFRON RISOTTO
Enjoy this crab and saffron risotto for a comforting family supper. A good risotto starts with the rice - try to use a quality carnaroli or arborio rice
Provided by Esther Clark
Categories Dinner
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over a low heat. Add the onion and a pinch of salt and cook over a low heat for 12 mins until softened. Add the garlic and cook for 1 min. Tip in the rice, then turn up the heat to medium and fry for 3 mins. Pour in the wine and bring to the boil until the liquid is reduced by half.
- Turn the heat up to high and pour half the stock into the pan, stirring continuously until most of the stock has been absorbed. Add more stock, a ladleful at a time, letting each addition be absorbed before adding the next, stirring continuously (you will need most of the stock). This should take around 18-20 mins,by which point the rice should be cooked with a slight al-dente bite to it. Add the butter, both types of crabmeat, the saffron, cheese and the lemon zest and juice, and stir everything together. Season to taste, adding a little more stock to loosen if you need to. Spoon into shallow bowls and top with the herbs.
Nutrition Facts : Calories 630 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 2.2 milligram of sodium
FRESH CRAB AND PEA RISOTTO
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the stock in a medium saucepan and keep it simmering over low heat.
- In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, heat the butter and olive oil over medium heat. Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally. Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes. Add the rice and stir to coat all the grains with butter and oil. Add the wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed. Add 1/2 cup of the simmering stock to the rice and cook, stirring frequently (see Cook's Note). When the stock is almost completely absorbed, continue adding stock, 1/2 cup at a time, simmering the risotto until the stock is absorbed each time before adding more stock. Cook until the rice is al dente; it should take between 25 and 30 minutes.
- When the rice is done, stir in the creme fraiche, 2 teaspoons salt, and 1 teaspoon black pepper. Fold in the crabmeat and peas and cook over low heat for 2 minutes, until the crabmeat is warmed through. Add just enough simmering stock to make the risotto moist and creamy. Serve hot in large, shallow bowls and sprinkle with chives and lemon zest.
CRAB RISOTTO
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings, depending on serving size
Number Of Ingredients 9
Steps:
- Heat the butter and oil together in a large saute pan over medium heat. Add the onion and saute until soft. Do not brown, they should be translucent. Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
- Just before serving, fold in the crabmeat, chopped chives, and Parmesan. Drizzle sparingly with white truffle oil.
SAFFRON RISOTTO
Provided by Lesley Porcelli
Categories Cheese Dairy Onion Rice Side Sauté Healthy Self Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Divide among 4 bowls. Garnish each with cheese shavings, if desired.
SAFFRON RISOTTO WITH SCALLOPS
The focus here is on bay scallops, which are smaller than their ocean counterparts and bring a briny sweetness to any dish. It is worth saving fish heads and shrimp shells to make seafood stock, but if homemade is not available, the store-bought kind will do. Watch the cooking time -- the rice should be served al dente. (The New York Times)
Provided by Florence Fabricant
Categories dinner, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat butter in heavy three-quart saucepan. Add onion and saute over medium heat until translucent but not brown. Stir in rice and cook, stirring, until grains turn white. Stir in wine and cook, stirring, for five minutes, until most of the wine has evaporated.
- Meanwhile, place the saffron in a small dish and pour a cup of the hot stock over it.
- When most of the wine has evaporated, stir in a half cup of the stock and adjust the heat so the mixture cooks at a steady simmer. When most of that stock has evaporated, stir in the stock with the saffron and continue to cook, stirring frequently.
- Continue adding stock, about a half cup at a time, stirring frequently, until the rice is just barely tender, about 15 minutes longer. You may not need to add all the remaining stock.
- Stir in scallops. Continue cooking, stirring gently, another three to five minutes, until rice is al dente and scallops are cooked. Add a little stock if necessary. Season to taste with salt and red pepper flakes; serve at once.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 2 grams, Carbohydrate 44 grams, Fat 4 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 791 milligrams, Sugar 1 gram, TransFat 0 grams
SAFFRON CRAWFISH RISOTTO RECIPE
Make and share this Saffron Crawfish Risotto Recipe recipe from Food.com.
Provided by Ck2plz
Categories Healthy
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook onions in butter in large skillet over medium-high heat until soft. Add rice and saffron; stir 2 to 3 minutes. Add wine; stir until absorbed.
- Stir in 1 cup broth; cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
- Stir in peas, crawfish, Parmesan cheese, salt, cream, lemon juice, and hot pepper sauce. Cook until risotto is thoroughly heated, about 2 minutes.
- If crawfish is unavailable, substitute deveined medium shrimp.
Nutrition Facts : Calories 276.3, Fat 7.9, SaturatedFat 4.5, Cholesterol 62.8, Sodium 461.5, Carbohydrate 34.5, Fiber 2.9, Sugar 3.4, Protein 13.5
SAFFRON RISOTTO
My mom made this risotto for us fairly frequently as we loved it so much. I got this recipe from "Italian Cooking" by Capalbo et al. I was forced to find an actual recipe since my mom doesn't have her recipes on paper (you know how it is :)) and this one comes very close. Yes, it's a bit time consuming and requires a lot of stirring, but you will be well-rewarded in the end for your effort! :D In Italy, this risotto is classically served with osso bucco, but it's wonderful even on its own!
Provided by Mel T
Categories Short Grain Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring the stock to a boil, then reduce to a low simmer.
- Ladle a little stock into a small bowl.
- Add the saffron threads or powder and leave to infuse.
- Melt 4 tbsp of the butter in a large saucepan until foaming.
- Add the onion and cook gently for about 3 minutes, stirring frequently, until softened.
- Add the rice.
- Stir until grains start to swell and burst, then add a few ladlefuls of the stock, with the saffron liquid, and salt and pepper to taste.
- Stir over low heat until the stock is absorbed.
- Add the remaining stock, a few ladlefuls at a time, allowing the rice to absorb all of the liquid before adding more, and stirring constantly.
- After 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy.
- Gently stir in about two-thirds of the parmesan and the rest of the butter.
- Heat through until the butter has melted, then taste for seasoning.
- Transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.
- Enjoy!
Nutrition Facts : Calories 561.1, Fat 25.5, SaturatedFat 15.7, Cholesterol 67.8, Sodium 1652.2, Carbohydrate 63.1, Fiber 2.6, Sugar 1.4, Protein 18.4
SAFFRON AND SHELLFISH RISOTTO
For an extra-special evening, make this carefully-stirred, decadent dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 12
Steps:
- Heat stock in pan over high heat. Add clams; cover. Cook until opened, 5 to 10 minutes. Using a slotted spoon, transfer clams to a bowl. Discard unopened clams. Remove clams from shells, and chop clam meat. Add shrimp shells to stock. Cover; simmer 15 minutes. Pour stock through fine sieve, discarding solids and sand left in pan. Return stock to stove; keep at simmer over medium heat.
- Heat oil in heavy-bottomed saucepan over medium heat. Add shallots and saffron; cook, stirring, until translucent. Add rice; cook, stirring, until rice begins to sound like glass beads, 3 to 4 minutes.
- Add wine to rice. Cook, stirring, until wine is absorbed. Using a ladle, add 3/4 cup of hot stock to rice. Using a wooden spoon, stir rice constantly, at medium speed. When rice has absorbed most but not all of the liquid and mixture is just thick enough to leave a clear wake behind the spoon when stirring, add another 3/4 cup stock.
- Continue adding stock in this manner, stirring constantly, until rice is mostly translucent but still opaque and slightly crunchy in center. Add shrimp; continue stirring and adding stock until rice is still al dente but not crunchy and shrimp is cooked through, about 3 minutes. As rice nears doneness, watch carefully, and add smaller amounts of liquid. The mixture should be thick enough that grains of rice are suspended in liquid about the consistency of heavy cream. It will thicken slightly when removed from heat.
- Remove from heat. Stir in clams, butter, Parmesan cheese, if using, and parsley; season with salt and pepper. Divide among four bowls, and grate or shave Parmesan over risotto, if desired. Serve immediately.
More about "crab saffron risotto recipes"
CRAB, SAFFRON AND CLOTTED CREAM RISOTTO RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
Cuisine Italian RecipesCategory Chard RecipesServings 4Calories 557 per serving
- Put the stock and saffron in a large pan, bring to the boil, then keep hot over a low heat. Put the white crabmeat in a medium bowl, then stir in the lemon juice and a little seasoning. Cover.
- Heat the oil and butter in a large pan. Add the shallots and stir over a medium heat for 5-6 minutes until soft but not browned. Add the rice and stir to coat. Add the wine and simmer gently, stirring, until absorbed by the rice. Add a ladleful of the hot stock and stir until absorbed before adding another. Continue like this for 20-25 minutes, stirring constantly, until the rice is creamy and tender but still has bite. (You may not need to use all the stock.) Remove from the heat.
- Stir the basil into the white meat. Stir all the brown meat into the risotto with the cream and cheese. Stir in half the white mixture, then heat through for a minute. Spoon into warmed dishes. Pile the remaining white crabmeat on top.
CRAB, SAFFRON AND CLOTTED CREAM RISOTTO | RECIPE | CREAM PASTA, …
From pinterest.co.uk
CRAB & SAFFRON RISOTTO | RECIPE | RISOTTO, BBC GOOD FOOD RECIPES, …
From pinterest.co.uk
CRAB & SAFFRON RISOTTO – COOKER APP
From cookerapp.com
CREAMY SEAFOOD RISOTTO RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
SAFFRON RISOTTO WITH LUMP CRAB – RECIPES FOR CLUB
From recipes.clubandresortchef.com
SEAFOOD RISOTTO RECIPE | SEAFOOD RECIPES | PBS FOOD
From pbs.org
CRAB RISOTTO WITH SAFFRON | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
CRAB & SAFFRON RISOTTO RECIPE - FOOD NEWS
From foodnewsnews.com
SAFFRON RISOTTO RECIPE - DAVID MCCANN | FOOD & WINE
From foodandwine.com
SEAFOOD RISOTTO WITH SAFFRON, PRAWNS AND CRAB. - EVERYDAY FABULOUS …
From everydayfabulousfood.com
SAFFRON RISOTTO WITH FRESH KING CRAB AND LOBSTER - BONED BROTH
From bonedbroth.com
SEAFOOD RISOTTO WITH CRAB, PRAWNS AND SAFFRON. - EVERYDAY …
From everydayfabulousfood.com
SAFFRON LOBSTER RISOTTO | SICILIAN FOODIES - WORDPRESS.COM
From sicilianfoodie.wordpress.com
SAFFRON RISOTTO RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
SEAFOOD, SAFFRON AND CHORIZO RISOTTO | DINNER RECIPES | WOMAN
From womanandhome.com
SEAFOOD RISOTTO RECIPE (FRUTTI DI MARE) • CIAOFLORENTINA
From ciaoflorentina.com
SAFFRON-INFUSED SHRIMP RISOTTO - FOOD NOUVEAU
From foodnouveau.com
CRAB & SAFFRON RISOTTO | ABEL & COLE
From abelandcole.co.uk
CORNISH CRAB WITH SAFFRON RISOTTO | ABEL & COLE
From abelandcole.co.uk
SIMPLE SAFFRON RISOTTO - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
CRAB, SAFFRON AND CLOTTED CREAM RISOTTO RECIPE - FOOD NEWS
From foodnewsnews.com
INA GARTEN'S SAFFRON RISOTTO WITH BUTTERNUT SQUASH RECIPE IS …
From eatingwell.com
BEST SEAFOOD RISOTTO WITH CRAB AND SCALLOPS RECIPES | FNC CHEF …
From foodnetwork.ca
EASY CRAB RISOTTO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SAFFRON RISOTTO WITH BLUE CRAB AND GREEN ONION
From greatsouthernrestaurants.com
COOKLYBOOKLY: CRAB AND SCALLOP RISOTTO WITH CHILLI AND SAFFRON
From cooklybookly.com
QUICK AND EASY CRAB RISOTTO RECIPE | WILD ALASKAN COMPANY
From wildalaskancompany.com
SAFFRON RISOTTO WITH CRAB RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CRAB SAFFRON AND CLOTTED CREAM RISOTTO | SEAFOOD DIRECT TO YOU DOOR
From crabmeat.co.uk
SAFFRON SEAFOOD RISOTTO - LIVE NATURALLY MAGAZINE
From livenaturallymagazine.com
SHRIMP RISOTTO - ERREN'S KITCHEN
From errenskitchen.com
CRAB RISOTTO RECIPE - A RECIPE FOR CRAB RISOTTO | HANK SHAW
From honest-food.net
SAFFRON SHRIMP RISOTTO - THERESCIPES.INFO
From therecipes.info
CORNISH CRAB RISOTTO WITH SAFFRON & CLOTTED CREAM - RODDAS
From roddas.co.uk
SAFFRON BROWN RICE RISOTTO WITH GINGER AND TURMERIC
From theironyou.com
SEAFOOD RISOTTO | JAMIE OLIVER PASTA & RISOTTO RECIPES
From jamieoliver.com
CRAB CAKES AND RISOTTO - THERESCIPES.INFO
From therecipes.info
SAFFRON RISOTTO WITH CRAB RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love