« Virtual Shower | Main | Lazy,Hazy Days of Summer »

Sunday Slow Suppers,Week # 3:Risotto with Crab & Shrimp

This weeks' recipe was posted by JDeQ of Rants,Musings and Recipeshttp://jdeq.typepad.com/.It is a recipe that he got from Williams and Sonoma, and is typical of the Veneto region of Italy. Jerry says that almosy any kind of fish can be used. The Shrimp and Crab were delicious,so why mess with success?

We really loved this recipe.However, I accidentally picked up Aborio rice that had been flavored with Safron.I thought that the Safron overpowered the delicate taste of the shrimp and crab.Next time I will be sure to buy unflavored rice. Here is the recipe:


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 - 8.IMG_1217.JPG


Comments (1)

I looked at the photo first and wondered why the risotto looked so yellow. Now I know!

Do try it again with unflavored Arborio - the dish was yummy!

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on January 31, 2010 12:14 PM.

The previous post in this blog was Virtual Shower.

The next post in this blog is Lazy,Hazy Days of Summer.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2009 - 2012 Slow Travel