Ingredients
Risotto
- 10 oz. Arborio rice
2 oz. onion, chopped
14 oz. fish stock
3 oz. dry white wine
1 lb. cooked Dungeness crab meat 3 oz. butter
2 tbsp. parmesan cheese
salt and pepper to taste
Tomato Coulis
- 1 lb tomatoes, peeled and chopped 1 tbsp tomato paste
1 cup fish stock
2 oz. onion, chopped
1 bunch tarragon 2 oz. butter
Directions
Risotto
- Saute onion in butter over medium heat until golden brown. Add rice and stir, making sure rice is coated in butter.
- Add white wine and cook 2 or 3 minutes, until liquid is reduced by half
- Add the fish stock and cook 15 minutes until there is no more liquid, stirring constantly.
- Add crab meat, butter, parmesan cheese, salt and pepper.
- Shape risotto into a disc about 1.5 inches thick
- Refrigerate for 2 hours
- Before serving, fry the risotto cake with butter, approximately 2-3 minutes per side, until crispy.
- Serve on a bed of Tomato Coulis
Tomato Coulis
- Combine chopped tomatoes, tomato paste, and 14 oz. of the fish stock in a sauce pan and cook slowly for 1 hour.
- Blend cooked mixture, strain, and add 3 oz. of butter.
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