SHRIMP AND CRAB RISOTTO

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Shrimp and Crab Risotto image

Creamy good risotto

Provided by barbara lentz

Categories     Rice Sides

Time 35m

Number Of Ingredients 10

4 clove garlic minced
3 Tbsp parsley chopped
6 Tbsp olive oil
1/2 lb shrimp peeled deveined and chopped
8 snow crab legs meat removed and chopped
1 medium onion chopped
2 c arborio rice
1/2 c dry white wine
6 c chicken or fish stock
salt and pepper to taste

Steps:

  • 1. In a medium saucepan add 2 tbsp oil. Add the garlic and 2 tbsp of the parsley and cook 30 seconds. Add the shrimp and cook 2 minutes. Remove the shrimp to a plate and set aside. Add the stock to the pan and bring to a simmer on stove.
  • 2. In a large skillet add the remaining oil. Add the onion and saute until softened. Add the rice and cook 2 minutes. Add the wine and cook until liquid has evaporated. Add a ladle of stock and cook until liquid is absorbed. Continue to do this for about 25 minutes until the rice is cooked and creamy
  • 3. Stir in the crab meat and shrimp mixture. Cook until heated through. Taste and season with salt and pepper. Garnish with the remaining parsley

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