Crab Risotto w/browned butter

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The incredible flavour combination of nutty browned butter and rich crab meat is over the top in a very good way. The creamy rice, sage and sweet onions complement them both nicely. This makes a nice first course to an elaborate meal or a satisfying main course served with a salad. Crab is a bit tedious to shell, but it’s so rich.

(THIS Recipe has been changed for
2 servings )

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  • 2

Ingredients

  • 1 pkg of Crab 227 g
  • 1 1/2 cups vegetable stock
  • 1/2 cup water
  • 3 Tbsp unsalted butter, cubed
  • 1/2 sweet onion, chopped
  • 1 1/2 cloves garlic, minced
  • 1 1/2 tsp chopped fresh sage
  • 1/2 cup arborio rice
  • 1 1/2 Tbsp lemon juice
  • Salt and freshly ground pepper
  • Lemon wedges
  • Fresh sage leaves or chives

Preparation

Step 1

1 Cut crab into bite-size chunks as much as possible. Pat dry and refrigerate.

2 Heat stock and water in a saucepan over high heat until almost boiling; turn off heat and cover to keep hot (or heat in a large measuring cup in the microwave).

3 Melt butter over medium-low heat in a large saucepan until it is just starting to turn golden and has a nutty aroma. Remove from heat. Spoon 1/8th cup into a bowl and set aside.

4 Return saucepan to medium heat. Add onion and sauté for about 2-3 minutes or until softened. Add garlic and sage; sauté for 1-2 minutes or until fragrant. Add rice; stir to coat well. Add 1 tbsp of the lemon juice and stir to deglaze the pan.

Ladle in about 1/4cup of the stock and bring to a simmer, stirring. Reduce heat as necessary to keep the mixture at a low simmer and continue to add stock, ½ cup at a time, stirring often.

Each time a ladleful is added, stir until it is absorbed before adding more stock. Simmer, adding stock, for about 20-30 minutes total until rice is just al dente. Season to taste with salt and pepper.

5 When rice is almost cooked, heat reserved browned butter in a large skillet over medium high heat until sizzling. Add crab and heat, gently stirring. Remove from heat; stir in remaining lemon juice and season with pepper.

6 Spoon risotto into warmed serving bowls; spoon crab overtop and garnish with lemon wedges and sage.

Serves 2

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