LEMON RISOTTO WITH GARLIC CRAB
I like different types of risotto's, and this one with crab, how can that be bad? "O, The Oprah Magazine, 08/04."
Provided by Manami
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place crabmeat in a medium bowl; pick through for any shells and discard. Add garlic and toss very well. Refrigerate, for at least 20 minutes.
- In a large saucepan, bring broth to a boil; reduce to simmer. Add lemon juice and keep warm on back burner.
- In a large, heavy-bottomed saucepan over medium heat, add 1 tablespoon olive oil.
- When just smoking, add shallots and stir quickly with a wooden spoon until lightly golden and tender.
- Add rice and stir 1 minute to coat.
- Add 1/2 cup hot broth, stirring constantly.
- Continue cooking until almost all liquid is absorbed, and then add another 1/2 cup of broth.
- Repeat until rice is tender and almost all broth has been used, 25-30 minutes.
- Remove from heat and add crab; stir until blended.
- Add 1/4 cup broth, remaining tablespoon olive oil. lemon zest, thyme and toasted almond slivers; stir to combine.
- Season with salt and pepper.
- Serve with a nice salad of sliced tomatoes with a nice vinagrette, and white wine.
Nutrition Facts : Calories 542.2, Fat 12.7, SaturatedFat 1.9, Cholesterol 86.1, Sodium 1384.5, Carbohydrate 69, Fiber 3, Sugar 0.9, Protein 37.2
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