Crab and Corn Risotto

• 份量: Servings: 4
• 准备时间: Prep Time: 30 Minutes

配料

Risotto Ingredients

• 1 Cup Arborio/Carnaroli Rice

• 1/2 lb Lump Crab Meat

• 2 Cups Sweet Corn (About 2-3 ears)

• 1 Shallot Minced (1/4 Cup)

• 3 Cloves Garlic Minced

• 1 Tbsp Lemon Juice (Juice of half of a lemon)

• 1/3 Cup White Wine (I used Chardonnay)

• 4-5 Cups Corn Cob Broth

• 3 Tbsp Butter

• Corn Cream

• 1/3 Cup Chives

• Red Pepper Flakes

• Salt and Pepper

• Optional: Parmesan Cheese

Corn Broth Ingredients

• 4 Cup Chicken Broth

• 3 Cup Water

• 2-3 Corn Cobs (Kernels removed)

• 1 Medium Yellow Onion Halved

• 1 Clove Garlic

• 10-20 Whole Black Pepper Corns

• Pinch of Salt

Corn Cream Ingredients

• 1/2 Cup Mascarpone Cheese

• 1/2 Cup Corn Broth

• 1 Cup Sweet Corn Kernels

• 1 Tbsp White Miso Paste

• Salt and Pepper to Taste

• Olive Oil

步骤

How I made it:

For the Corn Broth:

Add all ingredients to a medium sized sauce pan. Bring to a gentle simmer. Simmer on the stove for 30 Minutes. (You can make this in advance as well!).

For the Corn Cream:

Using a large skillet on medium low heat, add a small amount of olive oil to coat the pan. Add corn. Saute corn for 3-5 minutes until bright yellow and softened. Add corn, mascarpone cheese, miso paste and corn broth to a blender/container. Blend until smooth. Season to taste with salt and pepper. Set off to the side until ready to use.

For the Risotto:

For the lump crab: rinse and gently squeeze out excess liquid before adding to risotto. In a large deep skillet add ~ 1-2 Tbsp of Olive Oil on medium low heat. Add shallots and garlic. Cook until shallots are translucent and garlic is fragrant (2-3 minutes) Squeeze in the juice of half a lemon. Stir. Add a pinch of red pepper flakes or aleppo pepper. Stir until spices have bloomed (1 minute). Add in Arborio rice. Toast the rice over medium low heat for ~4 minutes until the ends of the rice are translucent. Pour in 1/3 Cup Dry White Wine (I used Chardonnay) Simmer and frequently stir until wine is fully absorbed. Begin to add broth/stock one-two ladles at a time (approx. 1/2 cup). Consistently stirring and adding more once the liquid is fully absorbed. After adding about 2 ladles of broth add in corn. Stir and continue to add ladles of broth to the risotto. Stir, absorb, repeat. Once the rice is soft but still al dente stop adding broth (This took about a total of 30 minutes and about 4-5 cups of broth- this may vary based on absorption rate!). Add in the corn cream, stir. Turn the heat to the lowest setting and stir in butter. Add lump crab and stir until warmed. (This is also when you can add parmesan cheese if you'd like!) Finish with a garnish of Chives and a drizzle of olive oil.

Serve and Enjoy :!