RISOTTO WITH CRAB AND SHRIMP

RISOTTO WITH CRAB AND SHRIMP image

Number Of Ingredients 11

Ingredients

2 large cloves garlic, finely chopped
3 tablespoons chopped fresh flatleaf (Italian) parsley
6 tablespoons (3fl oz/90 ml) olive oil
Â½ lb (250 g) shrimp (prawns), peeled, deveined, and cut into bite-sized pieces
salt and freshly ground pepper to taste
6 cups (48fl oz/1.5 I) chicken or fish stock or water
1 yellow onion,finely chopped
2 cups (14 oz/440g) medium-grain rice such as Arborio, Vialone Nano, or Carnaroli
Â½ cup (4fl oz/125 ml) dry white wine
2 tomatoes, peeled, seeded, and chopped (about 1 cup/6 oz/185g)
Â½ lb (250g) fresh-cooked crabmeat, picked over for shell fragments

Steps:

In a saucepan over medium heat, sautÃ© the garlic and 2 tablespoons of the parsley in 2 tablespoons of the olive oil, stirring once or twice, until the garlic is fragrant, 1-2 minutes. Add the shrimp, salt, and pepper and cook, stirring, just until the shrimp are pink, about 2 minutes. Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the stock or water to the pan and bring barely to a simmer. In a large saucepan over medium heat, sautÃ© the onion in 3 tablespoons of the oil until tender, about 5 minutes. Add the rice and cook, stirring, until hot and coated with the oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed. Add Â½ cup (4 fl oz/125 ml) of the stock or water and cook, stirring constantly, until the liquid is absorbed. Continue adding the liquid, Â½ cup (4 fl oz/125 ml) at a time, always waiting for each addition to be absorbed before adding more. When the rice is about half cooked, stir in the tomato, salt, and pepper.The risotto is done when the rice grains are creamy on the outside and firm, yet tender to the bite, 20-25 minutes total. Rice varies, so you may not need all of the stock or water or you may need more. If more liquid is required, use hot water. Stir in the shrimp and crabmeat and cook, stirring, until shrimp is pink and crab heated through, 2-4 minutes.Taste and adjust the seasonings. Remove from the heat. Stir in the remaining 1 tablespoon each oil and parsley. Spoon the risotto into warmed soup plates and serve immediately.