GARLIC AND HERBS GOLDEN CRAB RISOTTO
The robust flavors of garlic and herb cheese mix perfectly with fresh crabmeat creating a creamy and stunning risotto.
Provided by Alouette
Categories Main Dish
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Bring Chicken / Vegetable stock, saffron and turmeric to a boil and set aside. Heat a medium size heavy gauge saucepot over medium to medium-high heat with olive oil. Add the onions and sweat for 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Reduce heat to medium. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in prepared stock about 4 oz. at a time. Allow liquids to evaporate after each addition, while continuously stirring. When all stock has been added and rice is al dente add Alouette® Garlic and Herbs Spreadable Cheese. When risotto is cooked and creamy, add the peas and crabmeat, season with salt and pepper and serve immediately. For added touch finish with one sheet of edible gold leaf.
Nutrition Facts : Calories 703 calories, Fat 14.1001137501654 g, Carbohydrate 126.511980751087 g, Cholesterol 34.9202 mg, Fiber 7.80680970686228 g, Protein 28.9535374644168 g, SaturatedFat 5.01288667148079 g, ServingSize 1 1 Serving (354g), Sodium 645.332425000636 mg, Sugar 118.705171044225 g, TransFat 4.1954517286203 g
FRESH HERB RISOTTO
This classic risotto is flooded with fresh herbs at the very end of cooking. Serve it as a main dish or a side. Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
- Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
- Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle. Add the wine and cook, stirring, until it is absorbed.
- Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
- Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 10 grams, Carbohydrate 81 grams, Fat 16 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1406 milligrams, Sugar 8 grams
GARLIC AND HERBS GOLDEN CRAB RISOTTO
Steps:
- Bring Chicken / Vegetable stock, saffron and turmeric to a boil and set aside. Heat a medium size heavy gauge saucepot over medium to medium-high heat with olive oil. Add the onions and sweat for 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Reduce heat to medium. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in prepared stock about 4 oz. at a time. Allow liquids to evaporate after each addition, while continuously stirring. When all stock has been added and rice is al dente add Alouette® Garlic and Herbs Spreadable Cheese. When risotto is cooked and creamy, add the peas and crabmeat, season with salt and pepper and serve immediately. For added touch finish with one sheet of edible gold leaf.
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.
ROASTED GARLIC AND MUSHROOM RISOTTO
Steps:
- Preheat the oven to 350 degrees F.
- Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
- Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
- In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
- Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
- Reserve 3 cups for the round 2 recipe, Risotto Cakes.
- In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
- Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.
GARLIC AND HERBS GOLDEN CRAB RISOTTO
The robust flavors of garlic and herb cheese mix perfectly with fresh crabmeat creating a creamy and stunning risotto.
Provided by Corrinne J
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Bring Chicken / Vegetable stock, saffron and turmeric to a boil and set aside.
- Heat a medium size heavy gauge saucepot over medium to medium-high heat with olive oil.
- Add the onions and sweat for 2 to 3 minutes.
- Add rice and toast 2 to 3 minutes more.
- Reduce heat to medium.
- Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes.
- Ladle in prepared stock about 4 oz. at a time. Allow liquids to evaporate after each addition, while continuously stirring.
- When all stock has been added and rice is al dente add Alouette® Garlic and Herbs Spreadable Cheese.
- When risotto is cooked and creamy, add the peas and crabmeat, season with salt and pepper and serve immediately.
- For added touch finish with one sheet of edible gold leaf.
- Download Shopping List Print Recipe.
Nutrition Facts : Calories 436.3, Fat 7.5, SaturatedFat 1.4, Cholesterol 33.5, Sodium 399.3, Carbohydrate 64.8, Fiber 3.3, Sugar 4.6, Protein 18.2
RISOTTO WITH GARLIC, HERBS AND LEMON
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put the stock in a saucepan and bring to a simmer.
- Heat the olive oil in another heavy saucepan. Add the onion and garlic and cook slowly until they soften but do not color. Stir in the rice and cook a minute or too longer. Stir in the lemon zest.
- Add the wine, bring to a simmer, and cook until the wine has evaporated. Then, over a medium to medium-low heat, begin to add the stock, about one-half cup at a time, stirring slowly but constantly. As each portion of the stock is absorbed by the rice, add some more, cooking until the rice is al dente and moist, which should be approximately 15 to 20 minutes.
- Stir in the herbs and season to taste with salt and pepper. Spoon into individual soup plates and serve at once. Pass the Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 676 milligrams, Sugar 4 grams
CRISPY GARLIC RISOTTO CAKES
Categories Food Processor Garlic Rice Side Bake Sauté Vegetarian Winter Chill Simmer Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Toss garlic cloves with 2 teaspoons olive oil in small baking dish. Cover with aluminum foil. Bake until garlic is tender, about 30 minutes. Uncover and bake until garlic is very tender, about 10 minutes longer. Cool garlic; peel. Puree half of garlic in processor. Thinly slice remaining garlic. Set garlic puree and slices aside.
- Bring 4 cups water to simmer in medium saucepan. Reduce heat to low, cover and keep hot.
- Melt 2 tablespoons butter in geavy large saucepan over medium-high heat. add onion; sauté until tender, about 3 minutes. Add rice; stir until golden, about 3 minutes. Add wine; stir until absorbed, about 2 minutes. Add 1 cup hot water. Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed. Continue adding hot water 1 cup at a time until rice is just tender and mixture is very thick, simmering until liquid is absorbed before each addition and stirring frequently, about 25 minutes. Transfer risotto to large bowl. Cool 30 minutes.
- Mix cheese, parsley and garlic puree and slices into risotto. Season to taste with salt and pepper. Cover and refrigerate until cold, about 2 hours.
- Shape risotto into six 3-inch-diameter patties, 3/4 inch thick, using about 1/3 cup risotto for each. Place risotto cakes on baking sheet. Cover and refrigerate 1 hour. (Can be prepared 8 hours ahead. Keep refrigerated.)
- Place all purpose flour in shallow dish. Lightly coat each risotto cake with flour. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add 3 risotto cakes and cook until golden brown and heated through, about 3 minutes per side. Transfer risotto cakes to plate lined with paper towels to drain. Repeat with remaining 1 tablespoon butter and 3 risotto cakes. Transfer risotto cakes to platter and serve.
GARLIC AND HERBS GOLDEN CRAB RISOTTO
The robust flavors of garlic and herb cheese mix perfectly with fresh crabmeat creating a creamy and stunning risotto.
Provided by Corrinne J
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Bring Chicken / Vegetable stock, saffron and turmeric to a boil and set aside.
- Heat a medium size heavy gauge saucepot over medium to medium-high heat with olive oil.
- Add the onions and sweat for 2 to 3 minutes.
- Add rice and toast 2 to 3 minutes more.
- Reduce heat to medium.
- Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes.
- Ladle in prepared stock about 4 oz. at a time. Allow liquids to evaporate after each addition, while continuously stirring.
- When all stock has been added and rice is al dente add Alouette® Garlic and Herbs Spreadable Cheese.
- When risotto is cooked and creamy, add the peas and crabmeat, season with salt and pepper and serve immediately.
- For added touch finish with one sheet of edible gold leaf.
- Download Shopping List Print Recipe.
Nutrition Facts : Calories 436.3, Fat 7.5, SaturatedFat 1.4, Cholesterol 33.5, Sodium 399.3, Carbohydrate 64.8, Fiber 3.3, Sugar 4.6, Protein 18.2
More about "garlic and herbs golden crab risotto recipes"
CRAB RISOTTO WITH FINE HERBS - LA CREMA
From lacrema.com
THE BEST CRAB RISOTTO (RISOTTO AL GRANCHIO) - RECIPES
From bakeitwithlove.com
CRAB RISOTTO RECIPE | BETTER HOMES AND GARDENS
From bhg.com.au
EASY AUTHENTIC RISOTTO WITH CRAB RECIPE YOU CAN FOLLOW
From nonnabox.com
RISOTTO WITH GREENS, HERBS, GARLIC, AND LEMON
From aglaiakremezi.com
GARLIC & HERB RISOTTO WITH SEARED SCALLOPS | MARS FOODSERVICES
From marsfoodservices.com
GARLIC AND HERBS GOLDEN CRAB RISOTTO | KEEPRECIPES: YOUR …
From keeprecipes.com
CRAB RISOTTO RECIPE - A RECIPE FOR CRAB RISOTTO | HANK SHAW
From honest-food.net
SIMPLE WILD GARLIC RISOTTO RECIPE WHERE IS MY SPOON
From whereismyspoon.co
GREENPAN COLOSSAL RED KING CRAB LEGS WITH GARLIC-HERB BUTTER …
From alaskankingcrab.com
FOOLPROOF FRESH HERB RISOTTO - CRUNCH & CREAM
From crunchandcream.com
RISOTTO WITH CRAB AND SHRIMP (RISOTTO AL GRANCHIO E GAMBERI)
From williams-sonoma.com
LEMONY RISOTTO WITH FRESH HERBS & GARLIC - MINIMALIST BAKER RECIPES
From minimalistbaker.com
COLOSSAL CRAB LEGS WITH GARLIC-HERB BUTTER AND CREAMY RISOTTO
From greenpan.us
GARLIC BUTTER MUSHROOM RISOTTO RECIPE - PINCH OF YUM
From pinchofyum.com
GREEN GARLIC SCAPE RISOTTO – BURLAP & BARREL
From burlapandbarrel.com
RISOTTO WITH FRESH HERBS - BIGOVEN.COM
From bigoven.com
PARMESAN HERB RISOTTO : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
GARLIC AND HERBS GOLDEN CRAB RISOTTO RECIPE - FOOD.COM
From pinterest.ca
GREEN HERB RISOTTO RECIPE | GOOD FOOD
From goodfood.com.au
GARLIC AND HERBS GOLDEN CRAB RISOTTO | RECIPE IN 2021 | CRAB …
From pinterest.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CRAB RISOTTO GORDON RAMSAY RECIPES - STEVEHACKS
From stevehacks.com
HERBS RISOTTO RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
CREAMY GARLIC PARMESAN RISOTTO RECIPE - KYLEE COOKS
From kyleecooks.com
CREAMY ROASTED GARLIC & MUSHROOM RISOTTO - HOUSE OF NASH EATS
From houseofnasheats.com
JAMES MARTIN'S - THAI CRAB RISOTTO - THE 15 MILE FOODIE
From the15milefoodie.com
GARLIC AND HERBS GOLDEN CRAB RISOTTO
From pinterest.com.au
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