Blue Star Crab With Lemony Risotto
Categories: Seafood
Yield: 6 Servings
3 T olive oil
1 shallot,minced
2 garlic cloves,minced
1 1/2 c Arborio or carnaroli rice
1/4 c dry white wine
2 1/2 c warm chicken stock or broth
2 c warm clam juice
1/4 c mascarpone cream
2 T butter
3 T Italian parsley,chopped fine
1 T fresh basil,chopped fine
2 T lemon juice
1 T grated lemon peel
8 ounces Blue Star Jumbo Lump
-crabmeat
Heat the oil on medium heat. Add the oil, shallot, garlic and cook
until soft. Add the rice, stirring for 3-4 minutes. Add the wine and
cook down by half. While stirring, add the warm stock/juice stirring;
cook on medium low for 20 minutes or just al dente. Stir in the
mascarpone, butter, herbs, lemon juice and peel and season with salt
and pepper. Fold in the crabmeat before serving and top with the crispy
garlic and a little of the garlic oil.
Garnish/Crispy Garlic:
¼ cup olive oil
3 garlic cloves, sliced paper-thin
Place the sliced garlic in a saucepan with the oil. Turn on the burner
to medium; allow the garlic to turn golden, shaking the pan from time
to time. Strain the garlic from the oil immediately and reserve the oil.
When the oil and garlic have both cooled, place the crispy garlic in
the oil. It keeps crispy in the oil for 2-3 days.
Blue Star Crab with Lemony Risotto
Chefs Michelle Bernstein & Michael Schwartz
Serves 4-6
Ingredients:
3 tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
1 ½ cups Arborio or carnaroli rice
¼ cup dry white wine
2 ½ cups warm chicken stock or broth
2 cups warm clam juice
¼ cup mascarpone cream
2 tablespoons butter
3 tablespoons Italian parsley, chopped fine
1 tablespoons fresh basil, chopped fine
2 tablespoons lemon juice
1 tablespoon grated lemon peel
8 ounces Blue Star Jumbo Lump crabmeat
Heat the oil on medium heat. Add the oil, shallot, garlic and cook
until soft. Add the rice, stirring for 3-4 minutes. Add the wine and
cook down by half. While stirring, add the warm stock/juice stirring;
cook on medium low for 20 minutes or just al dente. Stir in the
mascarpone, butter, herbs, lemon juice and peel and season with salt
and pepper. Fold in the crabmeat before serving and top with the crispy
garlic and a little of the garlic oil.
Garnish/Crispy Garlic:
¼ cup olive oil
3 garlic cloves, sliced paper-thin
Place the sliced garlic in a saucepan with the oil. Turn on the burner
to medium; allow the garlic to turn golden, shaking the pan from time
to time. Strain the garlic from the oil immediately and reserve the oil.
When the oil and garlic have both cooled, place the crispy garlic in
the oil. It keeps crispy in the oil for 2-3 days.
Salad is in Parmesan Cheese Baskets
Use small pan, add little Parmesan cheese, it will make a lacy basket.
Heat and remove to cool over a small bowl.
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