Seaweed Risotto With Jumbo Lump Crabmeat Recipes
SEAWEED RISOTTO WITH JUMBO LUMP CRABMEAT
Provided by Food Network
Time 35m
Number Of Ingredients 11
Steps:
- Preparation:
- Heat the oil in the cooker. Cook the shallots and garlic over medium/high heat stirring frequently, for one minute. Add in the rice, stirring to coat with the shallot mixture. Add 4 cups of the hot stock and avoid the spluttering--stir quickly. Lock the lid in place. Over high heat bring to high pressure. Lower the heat enough to maintain high pressure and cook for no more than 5 minutes. Reduce the pressure by placing the pot tilted under a running cold water tap. Remove the lid tilting it away from you. Stir the risotto and test for texture and moisture. Stir in 3/4 of the crabmeat gently along with the tarragon and the chives and lemon. Divide into four portions into warm pasta bowls.
- Divide and top with the remaining crabmeat. Sprinkle over the Nori granules and crown with the Julienne of Nori.
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.
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