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Crispy Crab Risotto

Recipe by
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6 portions
Appetizer
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2 1/2 hours
Prep: | Cook: | Servings: 6 portions

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

  1. Saute onion in butter over medium heat until golden brown. Add rice and stir, making sure rice is coated in butter.
  2. Add white wine and cook 2 or 3 minutes, until liquid is reduced by half
  3. Add the fish stock and cook 15 minutes until there is no more liquid, stirring constantly.
  4. Add crab meat, butter, parmesan cheese, salt and pepper.
  5. Shape risotto into a disc about 1.5 inches thick
  6. Refrigerate for 2 hours
  7. Before serving, fry the risotto cake with butter, approximately 2-3 minutes per side, until crispy.
  8. Serve on a bed of Tomato Coulis

Tomato Coulis

  1. Combine chopped tomatoes, tomato paste, and 14 oz. of the fish stock in a sauce pan and cook slowly for 1 hour.
  2. Blend cooked mixture, strain, and add 3 oz. of butter.
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