Best Microwave Crab Risotto With Chilli Crab Toasts Recipes

Creamy Crab Risotto with Chive Oil image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
2 shallots, finely chopped
1 cup dry white wine
4 to 6 tablespoons unsalted butter
6 cups chicken broth
1 cup Arborio rice
1/2 pound fresh shelled Dungeness crabmeat
1 cup whole milk
1/2 cup grated Parmesan
Salt and freshly ground black pepper
1 bunch chives
1/4 cup olive oil (for chive oil)

Steps:

Put a medium pot on a burner over medium heat. When the pot is hot, add the olive oil and shallots and simmer until the shallots are translucent. Pour the wine into the pot and allow simmer until the wine is almost completely evaporated. Add the butter and when melted, add the rice and stir until coated with the butter. Add 3 cups of the chicken broth and gently simmer. Slowly add the remaining chicken stock and cook until the rice is soft. Add the crabmeat and milk and cook for about 3 minutes.
Add the Parmesan, Salt and pepper to taste, and mix well. Reduce the heat to the lowest setting and continue to mix occasionally, until it's time to serve. To make the chive oil, add the chives and olive oil to a blender, and mix on high for about 3 minutes. Pour the oil in a small bowl or squeeze bottle.
Serve the warm risotto in medium-sized bowls and drizzle a small amount of chive oil on top for a garnish.

Crab Risotto image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 40m

Yield 8 to 10 servings, depending on serving size

Number Of Ingredients 9

1 ounce butter
1 ounce vegetable oil
1 1/2 ounces chopped white onion
1 pound Arborio rice
1 1/2 quarts vegetable stock or chicken stock, heated
6 ounces jumbo lump crabmeat
2 ounces chopped chives
4 ounces grated Parmesan
2 ounces white truffle oil

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.

Creamy Crab Risotto image

Provided by Satyne

Categories Crab

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 cup arborio rice
1 cup water
1/2 cup Chardonnay wine (I used a brand called Gossips)
1 carrot, Chopped
1/2 onion, Chopped
shallot, 1 handful, Chopped
170 g crabmeat, Finely Chopped
1/2 cup thickened cream
1/2 teaspoon tuscan herbs
1/2 teaspoon mixed Italian herbs
1/2 teaspoon chili
1/2 cup cheese

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.