Series: King Crab
Creamy King Crab Risotto
An Alaskan King Crab recipe from Great Alaska Seafood.
|From the recipe files of |
King Crab, Champagne and Vanilla Risotto: elegant!
Seafood Ingredient: Alaska King Crab from Great Alaska Seafood (these come pre-cooked)
Buy Crab legs on our King Crab Page
- 2 1/2 cups king crab broth, or more, as needed (*)
- 2 tablespoons butter, plus 1 Tbsp more to finish the risotto
- 1/2 cup finely chopped shallots (or mild onion)
- 1/4 cup capers
- (option - 1/4 cup marinated artichoke hearts)
- 1 cup Arborio rice
- 1 cup champagne (or dry white wine)
- Zest of one lemon
- 1 vanilla bean (has a deeper, richer, not-so-fruity flavor)
- 1 tsp sugar
- Salt and pepper (I like to use white pepper) to taste
- 1/2 cup finely grated parmesan
- 1 lb shelled cooked king crab meat
- Heat the crab broth in a pot and keep it on medium heat while making the risotto.
- In a 3-4 quart pan over medium/high heat, sauté shallots on in the butter until softened and slightly browned, 5-6 minutes. Add rice and stir until rice is opaque and shallots are limp, about 3 minutes.
- Add champagne and cook, uncovered until absorbed, stirring constantly. Add the heated broth one cup at a time cooking until each cup is absorbed, stirring constantly. This will produce a risotto which is cooked al dente. If you prefer a softer texture, add one addition cup of broth and cook until absorbed, stirring constantly.
- About half-way through the cooking process, split the vanilla bean lengthways and scrape the seeds with the back of a knife right into the rice. Then season with sugar, salt and white pepper. Continue adding broth. Total cooking time is approximately 25 minutes.
- Take off heat and gently add the extra tablespoon of butter, the grated parmesan cheeses, capers, artichoke hearts, the lemon zest and the crab meat. Let stand 5 minutes and serve with a sprinkling of parmesan cheese and a pinch of lemon zest.
|* Crab Broth:
Approximately 2 pounds king crab legs or pieces (cracked)
|Place all ingredients (except for the crab) in a 6- to 8-quart stockpot and cover with the water. Bring to a boil. Reduce the heat so the stock cooks at a fast, steady simmer. Add the crab and let the stock simmer and cook down for about 1 hour. Season the stock with salt. Use This crab for the Risotto.|