Tuesday, January 14, 2014

Crab Risotto




http://theculinarycook.com/wp-content/uploads/2012/05/arborio-rice.jpg
The kids have flown, the spouse is out of town. Sola, perduta, abbandonata, as the Puccini aria goes.
On the upside, the menu is all my own.

Here's something I made for myself.  Full confession: I actually had shrimp stock in the freezer, making it so much more memorable.


In a heavy sauce pan heat  a teaspoon or so of vegetable oil.  Add a tablespoon of shallots.  Stir until transparent, or cook until caramelized a bit. Stir in half a cup of risotto, heat through.  Splash with white wine, stir until evaporated. Add salt.
A half a cup of watered down stock at a time, add to sauce pan, stirring over medium heat, until liquid is absorbed.  Keep doing this until the rice is done to your desired consistency (cooked through, but not mushy). This may take 15 minutes.  At last,  stir in a teaspoon of unsalted butter, a scattering of chopped herbs: tarragon, parsley, chives and half a cup of crab (canned, I'm not fussy) stirring until heated through.

A little fume blanc with your meal, and you could be singing like this.






11 comments:

  1. So yummy sounding. If my unworthy dining companions were gone I would give it a try.

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    Replies
    1. Yes, a little private dining pleasure

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    2. Hmm, that sounded a bit naughty. One of the reasons the French prefer elbows on the table and hands in sight at meals.

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  2. I shall never sing like that - ever.

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    Replies
    1. Ah, PA, we can dream, can't we?
      btw I've tried to post on your site but wordpress is killing me.

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  3. Could I make risotto with some chicken broth I made? Maybe a few pieces of chicken, some spices?

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  4. If that's what I'll hear, it's certainly worth a try.

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    Replies
    1. Enough wine and you'll be convinced it's so---

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  5. We made this the other night with the chicken broth. Yum! Keep in mind that you want a half cup of risotto (arborio rice) per person (plus that much more liquid on hand). It's easy to make, and I think the word "toothsome" applies.

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