CRAB RISOTTO
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings, depending on serving size
Number Of Ingredients 9
Steps:
- Heat the butter and oil together in a large saute pan over medium heat. Add the onion and saute until soft. Do not brown, they should be translucent. Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
- Just before serving, fold in the crabmeat, chopped chives, and Parmesan. Drizzle sparingly with white truffle oil.
FRESH CRAB AND PEA RISOTTO
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the stock in a medium saucepan and keep it simmering over low heat.
- In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, heat the butter and olive oil over medium heat. Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally. Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes. Add the rice and stir to coat all the grains with butter and oil. Add the wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed. Add 1/2 cup of the simmering stock to the rice and cook, stirring frequently (see Cook's Note). When the stock is almost completely absorbed, continue adding stock, 1/2 cup at a time, simmering the risotto until the stock is absorbed each time before adding more stock. Cook until the rice is al dente; it should take between 25 and 30 minutes.
- When the rice is done, stir in the creme fraiche, 2 teaspoons salt, and 1 teaspoon black pepper. Fold in the crabmeat and peas and cook over low heat for 2 minutes, until the crabmeat is warmed through. Add just enough simmering stock to make the risotto moist and creamy. Serve hot in large, shallow bowls and sprinkle with chives and lemon zest.
THAI CRAB RISOTTO
Make and share this Thai Crab Risotto recipe from Food.com.
Provided by English_Rose
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Melt the butter in a deep frying pan and add the garlic and shallots. Fry for one minute.
- Add the rice and then the wine.
- Stir in the chopped green chili peppers, curry paste, crushed lemon grass and lime leaves or zest.
- Mix together the hot chicken stock and fish stock. Add a ladle full of the stock to the rice and stir until the rice has absorbed all the liquid.
- Continue adding the stock, a ladle full at a time until all the stock has been absorbed. This should take about 13 to 15 minutes.
- Once the rice is cooked remove the lemon grass, add the mascarpone and the chopped herbs.
- Add the crabmeat and Parmesan.
- Add the cream and lime juice and season well.
- Spoon onto warmed plates and serve with chili oil (optional) and extra Parmesan.
Nutrition Facts : Calories 632.4, Fat 19.4, SaturatedFat 10.3, Cholesterol 110.4, Sodium 1904.8, Carbohydrate 66.9, Fiber 3, Sugar 3.1, Protein 40.9
CRAB & SAFFRON RISOTTO
Enjoy this crab and saffron risotto for a comforting family supper. A good risotto starts with the rice - try to use a quality carnaroli or arborio rice
Provided by Esther Clark
Categories Dinner
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over a low heat. Add the onion and a pinch of salt and cook over a low heat for 12 mins until softened. Add the garlic and cook for 1 min. Tip in the rice, then turn up the heat to medium and fry for 3 mins. Pour in the wine and bring to the boil until the liquid is reduced by half.
- Turn the heat up to high and pour half the stock into the pan, stirring continuously until most of the stock has been absorbed. Add more stock, a ladleful at a time, letting each addition be absorbed before adding the next, stirring continuously (you will need most of the stock). This should take around 18-20 mins,by which point the rice should be cooked with a slight al-dente bite to it. Add the butter, both types of crabmeat, the saffron, cheese and the lemon zest and juice, and stir everything together. Season to taste, adding a little more stock to loosen if you need to. Spoon into shallow bowls and top with the herbs.
Nutrition Facts : Calories 630 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 2.2 milligram of sodium
CREAMY CRAB RISOTTO
I really wanted a creamy crab risotto but couldn't find anything here, so i used http://www.food.com/recipe/crab-risotto-314749 as a base (for the liquid amounts) and then my nose.
Provided by Satyne
Categories Crab
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a Medium Saucepan combine rice, water and wine. Bring to boil and then turn down to simmer.
- When approximately 2/3rds of the liquid is absorbed add the carrot, onion, shallots, crab, cream and herbs.
- Continue to simmer.
- Stir occasionally and check for absorbtion.
- It's done when it's nice and thick and the carrots are still crunchy.
- Add the chilli and cheese to the dish and bake at 220 degrees celcius for 15 minutes.
CRAB RISOTTO
Canned crabmeat makes a delicious addition to this quick and easy risotto with frozen peas and herbs - ready in just 35 minutes
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat the stock in a saucepan and bring to a gentle simmer. Melt the butter in a separate medium saucepan, add the onion and garlic, and fry on a low-medium heat for 5 mins until softened but not coloured. Tip in the rice and cook for 1-2 mins until the rice is hot. Add the lemon zest with 1 ladleful of hot stock and stir constantly. Once the stock has been absorbed, continue to add it, a ladleful at a time, until the rice is cooked - this will take around 18 mins.
- When the rice is almost cooked but still has a little bite, tip in the peas, lemon juice and crabmeat, then season and cook for 3 mins more. Once the rice is cooked, turn off the heat, add a knob of butter and a splash more stock, and leave to sit for 2 mins. Sprinkle over the chives and serve with lemon wedges.
Nutrition Facts : Calories 560 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 2.1 milligram of sodium
More about "thai crab risotto food"
THE BEST CRAB RISOTTO (RISOTTO AL GRANCHIO) - BAKE IT WITH LOVE
From bakeitwithlove.com
CRAB RISOTTO RECIPE - A RECIPE FOR CRAB RISOTTO | HANK SHAW
From honest-food.net
JAMES MARTIN'S - THAI CRAB RISOTTO - THE 15 MILE FOODIE
From the15milefoodie.com
CREAMY SEAFOOD RISOTTO RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
CRAB RISOTTO WITH OYSTER MUSHROOMS RECIPE - NANCY …
From foodandwine.com
PROGRAMMES - BBC FOOD
From bbc.co.uk
DELICIOUSLY SPICY THAI CHILI CRAB RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY CRAB RISOTTO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CRAB RISOTTO - ANOTHERFOODBLOGGER
From anotherfoodblogger.com
JAMES MARTIN'S - THAI CRAB RISOTTO | CRAB RISOTTO, RISOTTO, FOOD
From pinterest.com
ROASTED HALIBUT WITH THAI CRAB RISOTTO - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
SEAFOOD RISOTTO RECIPE | SEAFOOD RECIPES | PBS FOOD
From pbs.org
THAI CRAB RISOTTO WITH LEMONGRASS AND KAFFIR LIME - BBC
From bbc.co.uk
GINO D'ACAMPO'S CRAB RISOTTO | ITALIAN RECIPES | DINNER IDEAS - RED …
From redonline.co.uk
JAMES MARTIN'S - THAI CRAB RISOTTO | CRAB RISOTTO, RISOTTO, FOOD
From pinterest.co.uk
CREAMY DUNGENESS CRAB RISOTTO WITH CORN AND SCALLIONS
From wildalaskancompany.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love