It was Jerry's turn this week to pick a dish for our Sunday Slow Suppers, and I'd say he made a fine choice with Risotto al Granchio e Gamberi. I love crab, shrimp and risottos, so the combination was brilliant for my taste buds. Jerry got the recipe from Williams Sonoma cookbook 'Savoring Italy' by Miclehe Scicolone.
Risotto al Granchio e Gamberi
Ingredients:
2 large garlic cloves, finely chopped
3 Tbs. chopped fresh flat-leaf parsley
6 Tbs. olive oil
1/2 lb. shrimp, peeled, deveined and each cut into 4 or 5 pieces
Salt and freshly ground pepper, to taste
6 cups chicken or fish broth or water
1 yellow onion, finely chopped
2 cups medium-grain rice such as arborio, vialone nano or carnaroli
1/2 cup dry white wine
2 tomatoes, peeled, seeded and chopped (about 1 cup)
1/2 lb. fresh-cooked crabmeat, picked over to remove any shell fragments
In a saucepan over medium heat, sauté the garlic and 2 Tbs. of the parsley in 2 Tbs. of the olive oil, stirring once or twice, until the garlic is fragrant, 1 to 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, just until the shrimp are pink, about 2 minutes.
Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the broth to the saucepan and bring just barely to a simmer.
In a large saucepan or risotto pan over medium heat, warm 3 Tbs. of the oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the rice and cook, stirring, until the kernels are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed.
Add the broth 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. When the rice is about half cooked, stir in the tomatoes, salt and pepper. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total. Rice varies, so you may not need all of the broth or you may need more. If more liquid is required, use hot water.
Stir in the shrimp and crabmeat and cook, stirring, just until heated through, about 2 minutes. Taste and adjust the seasonings.
Remove the risotto from the heat. Stir in the remaining 1 Tbs. each oil and parsley. Spoon the risotto into warmed soup bowls and serve immediately.
Serves 6 to 8
I only used one cup of rice, and meant to use only quarter of a pound of crab meat, but not thinking added the whole half pound in. Well, it was delicious, I think I'll still use the half pound crab meat and half pound shrimp next time even with one cup of rice. I am not a fan of constant stirring while cooking risotto, not really for any good reason other than laziness. I added the 1/2 cup of wine, let it evaporate, added a cup and a half of the hot chicken broth,stirred and let rice absorb the broth, stirred the tomatoes and parsley in, added another cup of hot broth, let that get absorbed, added the shrimp, crab meat and one tablespoon of heavy cream and heated for a minute or two. I loved how the rice and tomatoes really absorb the flavors of the crab and shrimp; it reminded me of a dish I had in Vernazza two years ago while looking out at the Mediterranean; ah the memories.
Thanks Jerry for sharing this recipe, it is a definite keeper here.
Comments (3)
I held off on the stirring too - I didn't notice a great difference in taste but my arm sure appreciated the break! I'm trying this with lobster next.
Posted by Jerry | January 31, 2010 5:29 PM
Posted on January 31, 2010 17:29
Your risotto looks so yummy!
Another recipe to add to the collection!
Posted by nancyhol | January 31, 2010 5:34 PM
Posted on January 31, 2010 17:34
Oh my what a beautiful risotto. Now I'm really hungry.
Posted by Barb Cabot | February 5, 2010 9:34 AM
Posted on February 5, 2010 09:34