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Crab Risotto and Cherry Tomato

07

Apr
2015

Crab Risotto and Cherry Tomato

On 07, Apr 2015 | In | By admin

The crab risotto is a simple yet luxurious dish to have for an intimate dinner party. As is with any risotto, immediately serve once it is complete.

1/2 ea. onion (minced)

1/2 cup white wine

1 1/2 cups arborio rice

2 cups chicken broth

2 cups water

1/4 cup cherry tomatoes, sautéed with garlic, chili & olive oil

8 oz. fresh crab meat

10 ea. basil leaves (roughly cut)

 

Tomato vinaigrette: 1/2 cup

½ ea. onion (minced)

1 ea. shallot (sliced)

2 ea. garlic cloves (sliced)

8 ea. plum tomatoes (peeled & seeded)

1 ea. red bell pepper (seeded & diced)

½ cup white wine

½ cup water

½ cup red wine vinegar

½ cup olive oil

*Sweat onion, shallot, and garlic in olive oil until soft. Add in tomato and bell pepper and cook until soft. Deglaze with white wine and reduce until dry. Add water and continue to cook until dry. Add vinegar and transfer to a blender. Blend until smooth and emulsify in olive oil.

 

*Combine water and broth and bring to a simmer. Sweat onion in olive oil until soft. Add in rice and coat with oil and onions. Toast for several minutes. Deglaze with white wine and reduce until dry. Begin to add cooking liquid in three even additions. Each time stirring and allowing rice to bubble softly and liquid to reduce before adding next third of liquid. When rice is cooked, add butter and tomato vinaigrette. Stir to combine. Add in crab, cooked tomatoes and finish with basil.

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