RISOTTO - SHRIMP AND CRABMEAT

By akselden

Ingredients

• 6 T. olive oil
• 1/2 C. minced onion
• 1/2 C. minced shallots
• 1 1/2 C. Arborio rice
• 1/2 C. dry white wine
• 1 1/2 , C. peeled plum tomatoes, pureed
• 2 cloves garlic, crushed
• 1/2 lb. rock shrimp, shelled, deveined and cut into thirds
• 1/2 lb. lump crab meat, shells removed
• 2 T. cognac
• Salt and freshly ground pepper, to taste
• 2 T. minced flat-leaf parsley

Details

Servings 4

Preparation

Step 1

1. Fill a medium pot with 6 C. of water and bring to a boil. Cover and keep at a simmer.

2. Heat 3 T. of the olive oil in a wide, heavy pan over medium heat. Add the onion and, shallots and saute until lightly golden. Add the rice and stir until well coated with the oil. Cook, stirring constantly, 1-2 minutes. Add the wine and cook, stirring constantly, until it evaporates. Add the tomatoes and cook, stirring for 3 minutes. Gradually add 1 C. of the hot water and simmer, stirring occasionally, until the water is absorbed by the rice. Add more hot water as previous additions are absorbed, always stirring.

2. When the rice is almost done (after 10 minutes), heat the remaining 3 T. oil in a skillet over medium heat. Add the garlic and saute until lightly browned. Remove and discard the garlic. Add the shrimp to the skillet, saute 2 minutes. Transfer the contents of the skillet to the rice, along with the crabmeat and cognac. Mix well, and cook 3-4 minutes more, adding hot water if needed.

3. Turn off the heat, season with salt and pepper, stir in parsley and serve immediately.