Creamy Crab Risotto With Chive Oil Recipes

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CREAMY RISOTTO WITH BACON AND WALNUTS



Creamy Risotto with Bacon and Walnuts image

Provided by Food Network Kitchen

Time 45m

Number Of Ingredients 10

1 cup balsamic vinegar
1 teaspoon honey
6 cups vegetable stock
1/4 cup olive oil, plus for drizzling
1/2 cup finely chopped onions
1/4 cup diced bacon
1 1/2 cups arborio rice
Salt and freshly ground black pepper
1/3 cup finely grated Parmesan
1/4 cup chopped walnuts

Steps:

  • Combine the balsamic vinegar and honey in a saucepan and bring to a boil. Immediately reduce to a simmer and continue to cook, stirring occasionally, until the mixture is reduced by two-thirds, 20 to 30 minutes. Set aside to cool and thicken.
  • Bring the vegetable stock to a simmer in a large pot. Place a large soup pot or Dutch oven over medium heat and add the oil. Add the onions and bacon and continue to cook, stirring occasionally, until the bacon and the shallots are soft but not caramelized, about 8 minutes.
  • Add the rice and a good sprinkle of salt. Stir until the rice becomes toasted, about 3 minutes. Add about 1 cup of hot stock to the rice at a time and stir slowly until all the stock has been absorbed and the rice is al dente, about 20 minutes. Stir in the parmesan and season with salt and pepper.
  • Divide among four shallow bowls and garnish with the chopped walnuts, a drizzle of the balsamic vinegar reduction and the olive oil. Serve

CRAB RISOTTO



Crab Risotto image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 40m

Yield 8 to 10 servings, depending on serving size

Number Of Ingredients 9

1 ounce butter
1 ounce vegetable oil
1 1/2 ounces chopped white onion
1 pound Arborio rice
1 1/2 quarts vegetable stock or chicken stock, heated
6 ounces jumbo lump crabmeat
2 ounces chopped chives
4 ounces grated Parmesan
2 ounces white truffle oil

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.

CREAMY PEA & CHIVE RISOTTO



Creamy pea & chive risotto image

Pearl barley is rich in calcium, minerals, iron and potassium, and that's just to start with. Make the most of it with this creamy risotto

Provided by Good Food team

Categories     Main course, Starter, Supper

Time 30m

Number Of Ingredients 7

2 tbsp olive oil
1 onion , finely chopped
200g pearl barley
1.2l vegetable stock
140g pea
100g light cream cheese with chives
small bunch chives , snipped

Steps:

  • Heat the oil in a large, deep pan, then gently fry the onion for 3-4 mins. Stir in the pearl barley, sizzle for a few mins, then pour in about a third of the stock. Simmer fiercely for 20 mins, stirring occasionally, adding more stock gradually as it is absorbed. With 5 mins to go, stir in the peas. After 20 mins there should be some liquid left and the barley should be cooked through.
  • Turn the heat off under the risotto and let it sit for a min, then stir in the cream cheese and most of the chives. Season well and serve scattered with the rest of the chives.

Nutrition Facts : Calories 656 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.41 milligram of sodium

CREAMY CRAB RISOTTO



Creamy Crab Risotto image

I really wanted a creamy crab risotto but couldn't find anything here, so i used http://www.food.com/recipe/crab-risotto-314749 as a base (for the liquid amounts) and then my nose.

Provided by Satyne

Categories     Crab

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 cup arborio rice
1 cup water
1/2 cup Chardonnay wine (I used a brand called Gossips)
1 carrot, Chopped
1/2 onion, Chopped
shallot, 1 handful, Chopped
170 g crabmeat, Finely Chopped
1/2 cup thickened cream
1/2 teaspoon tuscan herbs
1/2 teaspoon mixed Italian herbs
1/2 teaspoon chili
1/2 cup cheese

Steps:

  • In a Medium Saucepan combine rice, water and wine. Bring to boil and then turn down to simmer.
  • When approximately 2/3rds of the liquid is absorbed add the carrot, onion, shallots, crab, cream and herbs.
  • Continue to simmer.
  • Stir occasionally and check for absorbtion.
  • It's done when it's nice and thick and the carrots are still crunchy.
  • Add the chilli and cheese to the dish and bake at 220 degrees celcius for 15 minutes.

CRAB RISOTTO



Crab risotto image

Canned crabmeat makes a delicious addition to this quick and easy risotto with frozen peas and herbs - ready in just 35 minutes

Provided by Katy Gilhooly

Categories     Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 9

1l hot vegetable or fish stock
25g unsalted butter , plus an extra knob
1 small onion , finely chopped
1 garlic clove , finely chopped
175g risotto rice
zest 1 lemon , juice of 1/2, the other 1/2 cut into wedges to serve
140g frozen peas
170g can crabmeat chunks, drained
1 tbsp finely snipped chives

Steps:

  • Heat the stock in a saucepan and bring to a gentle simmer. Melt the butter in a separate medium saucepan, add the onion and garlic, and fry on a low-medium heat for 5 mins until softened but not coloured. Tip in the rice and cook for 1-2 mins until the rice is hot. Add the lemon zest with 1 ladleful of hot stock and stir constantly. Once the stock has been absorbed, continue to add it, a ladleful at a time, until the rice is cooked - this will take around 18 mins.
  • When the rice is almost cooked but still has a little bite, tip in the peas, lemon juice and crabmeat, then season and cook for 3 mins more. Once the rice is cooked, turn off the heat, add a knob of butter and a splash more stock, and leave to sit for 2 mins. Sprinkle over the chives and serve with lemon wedges.

Nutrition Facts : Calories 560 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 2.1 milligram of sodium

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Top Asked Questions

How do you cook crab risotto with frozen peas and herbs?
Canned crabmeat makes a delicious addition to this quick and easy risotto with frozen peas and herbs - ready in just 35 minutes Heat the stock in a saucepan and bring to a gentle simmer. Melt the butter in a separate medium saucepan, add the onion and garlic, and fry on a low-medium heat for 5 mins until softened but not coloured.
What is crab risotto?
Renowned Michelin star winner Simon Hulstone shares his perfect crab risotto recipe. Stunningly quick and easy, this crab dish uses both brown and white crab meat, and the risotto is served with a mouthwatering combination of crème fraîche and chives. This is a beautifully simple seafood recipe.
How to cook crab meat with rice?
Put the brown crab meat in a mini-processor with the Tabasco and lemon juice and blitz to combine. Check the seasoning. Heat the oil and 50g of the butter in a large pan over a medium heat. Add the onion or shallots and cook, stirring for about 2 minutes, until soft and translucent. Stir in the rice and cook for a further 2 minutes.
How do you cook crab with Tabasco sauce?
Put the brown crab meat in a mini-processor with the Tabasco and lemon juice and blitz to combine. Check the seasoning. Heat the oil and 50g of the butter in a large pan over a medium heat. Add the onion or shallots and cook, stirring for about 2 minutes, until soft and translucent.

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