Snow Crab Risotto
Creamy Arborio rice risotto with sweet snow crab meat, finished with parmesan, cream, lemon, and fresh parsley for a luxurious seafood dish.
Ingredients
- 200g Arborio Rice
- ½ Red Onion, finely diced
- 50g Butter
- 50ml Olive Oil
- 200ml White Wine
- 100g grated parmesan
- 150g snow crab meat (from 2 Snow Crab Clusters)
- 50ml cream
- 500ml chicken stock
- Juice of ½ a lemon
- Chopped fresh parsley
Method
- Melt the butter with olive oil in a pan over medium-high heat.
- Sauté the red onion and rice for 2–3 minutes, ensuring it does not colour.
- Add heated chicken stock one ladle at a time, stirring continuously until fully absorbed.
- Stir in the cream and warm through.
- Add the snow crab meat and gently heat through.
- Remove from heat, then stir in parmesan, lemon juice, and parsley. Adjust seasoning as needed.
- Serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Serves: 2
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