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How To make Italian: Risotto with Crabmeat and Basil
3 tb Butter
1 sm Onion, minced
1 1/2 c Arborio rice* or medium-
Grain 5 c Chicken stock or canned
Broth 1/2 c Whipping cream
3 1/2 oz Fresh goat cheese (such as
Montrachet) 8 oz Crabmeat
1/3 c Chopped fresh basil or 1
Teaspoon dried, crumbled Melt butter in heavy large saucepan over medium heat. Add minced onion and saute' until translucent, about 3 minutes. Add rice and saute' 1 minute. Add 1 cup chicken stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding enough of remaining chicken stock 1 cup at a time until rice is just tender but still firm to bite, stirring frequently and allowing each addition to be absorbed before adding next, about 20 minutes. Add whipping cream and simmer 2 minutes. Mix in goat cheese, then crabmeat and chopped basil. Season risotto to taste with salt and pepper. * Arborio, an Italian short-grain rice, is available at Italian markets and some specialty food stores. In Santa Barbara, California, ALLEGRO offers this fine starter. SOURCE: Bon Appetit Favorite Restaurant Recipes, Volume II Shared by Cate Vanicek
How To make Italian: Risotto with Crabmeat and Basil's Videos
My Favorite Italian Pasta
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AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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SEAFOOD RISOTTO - Italian recipe by Giancarlo Morelli
Seafood risotto is a classic first dish of Italian cuisine: Italian Michelin-starred Chef Giancarlo Morelli revamped a classic seafood recipe. Clams, squid, mullet, prawns, all in one tasty and gourmet dish: creamy and with an irresistible smell of sea, perfect for a family lunch and for friends gathering around a table for a special occasion!
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★ INGREDIENTS (4 servings)
Rice Carnaroli 350 g
Shallot 1
White wine a.n.
Mullet (gutted) 200 g
Clams 1 kg
Squids (gutted) 500 g
Prawns 250 g
Extra-virgin olive oil a.n.
Garlic 1 clove
FOR THE BROTH
Water (with ice) 2 l
Shallot 60 g
Fennel 200 g
Black peppercorns 3
Basil 2 leaves
Garlic 2 cloves
FOR THE CREAMING
Extra-virgin olive oil 100 g
Chili pepper 5 g
Basil 5 leaves
White pepper 1 pinch
FOR THE TOMATO COULIS
Red datterini tomatoes 250 g
Sugar 1 pinch
Fine salt 1 pinch
Water 50 g
Garlic 1 clove
FOR PARSLEY OIL (OPTIONAL)
Parsley leaves 50 g
Extra-virgin olive oil (delicate) 100 g
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Jamie Oliver and Gennaro - How To Cook Mushroom Risotto
Jamie Oliver's mentor Gennaro Contaldo shows you how to cook a mushroom risotto
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Crab Risotto, Chilean Sea Bass, Scallops and Balsamic Beurre Noir| Seafood Risotto & Balsamic Sauce
Today, I made crab risotto and combined it with Chilean sea bass and scallops into a seafood dish/seafood risotto! I finished it with some broccolini that I found in a local farmer's market and balsamic beurre noir, an easy balsamic sauce for some balance.
A very simple dish that's easy to make but very flavorful. It's the type of dish I would put together if I were to cook a special meal at home!
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Making Perfect Risotto As a Beginner (2 Ways)
Don't be shy. Risotto is in fact one of the simplest dishes on the planet. Just give it some good old fashioned TLC, some very basic ingredients and you'll have one of the most amazing homemade risotto in front of you. That and you can stuff it with cheese and deep fry it afterwards if that wasn't enough already.
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Try this Restaurant Saffron and Shrimp Risotto! Your Taste Buds will Reward You!
Your taste buds will reward you with each mouth full of this shrimp risotto. A good risotto should be creamy without cream and cooked al dente like pasta. Nothing worse than gluggy risotto. It should also be a little runny once served, and not in clumps. This recipe uses fresh prawns so you can make a stock using the heads and shell. This is where most of the flavour comes from. If you can't buy fresh, get frozen ones, but always use whole shrimps.
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