Date-Night Risotto with Crab
Date-Night Risotto with Crab
Nothing says date night like a risotto, and I reserve this one in particular for my favorite guest at the Pink Palace. Why is this my date-night dish, you ask? Because of its rich, creamy texture and it uses only two pots. It requires stirring frequently, but you can also have a glass of wine and engage in charming conversation while you look your best standing by the stove. I especially love this dish in the summertime with blanched fava beans or asparagus. Stir them in just before serving to make this risotto extra special.
Before I leave you to it—the mistake everyone makes with risotto, even in restaurant kitchens, is that they overcook the rice. In fact, I would rather eat an undercooked risotto than a bowl of mush. Don’t overcook it and be sure to eat it right away.
Ingrediënten
- Serves 2 to 4
- 3½ cups Chickpea Stock Chicken Stock or store-bought low-sodium vegetable stock
- ÂĽ cup butter
- 1 tablespoon extra-virgin olive oil
- 1 medium white onion finely chopped
- 1Âľ cups Arborio or Carnaroli short-grain rice I use Carnaroli
- ½ cup dry white wine
- Salt
- 8 ounces lump crabmeat
- 1 heaping tablespoon mascarpone cheese
Instructies
- In a small pot on low heat, bring the stock to a simmer.
- Meanwhile, in a large pot on medium-low heat, stir together the butter and olive oil.
- When the butter has melted and combined with the oil, add the onion and continue stirring until the onion is soft but hasn’t taken on any color, about 7 minutes.
- Add the rice and turn the heat to medium.
- Continue stirring to coat the rice in the oil and lightly toast the grains until they begin to crackle but don’t take on any color, about 2 minutes.
- Add the white wine and continue stirring until the wine has evaporated and the rice begins to crackle again.
- Add enough of the simmering stock to cover the rice, about ½ cup.
- Add a healthy pinch of salt and gently stir frequently until the stock has evaporated.
- Continue adding the stock in ½-cup increments along with a pinch of salt.
- Gently stir as you add the stock, allowing the rice to absorb the liquid, until you’ve added all the stock and the rice is wet and creamy, 20 to 22 minutes total.
- Taste the rice and add more salt, if necessary.
- The final result should be toothsome but not raw and have the texture of a porridge.
- Stir in the crab and mascarpone and serve immediately.
