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Sweet Corn And Crab Risotto
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- #107888
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
4 ears white corn, husked
1 cup sliced shiitake mushrooms
4 tablespoons olive oil
5 cups low salt chicken stock, hot
1 1/4 cup finely chopped onions
1 1/2 cup arborio rice
1/2 cup white wine
1/2 pound jumbo lump backfin crabmeat
2 cups stemmed baby spinach
2 tablespoons grated Parmesan cheese
1 tablespoon minced jalapeno (optional, to taste)
salt only if necessary
2 tablespoons fresh parsley, chopped
2 tablespoons minced chives
1 tomato, large, peeled, seeded and diced
additional cheese for garnish
directions
Remove corn from the cob. Reserve 1 cup of the kernels. Puree the remaining corn in a food processor. Saute the mushrooms in 2 tbsp of the olive oil until brown. Set both the corn and mushrooms aside.
Heat remaining 2 tbsp olive oil in a heavy large saucepan over medium heat. Add onion and saute 2 minutes. Add rice; stir 3 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add 1 cup hot stock. Simmer until liquid is absorbed, stirring often.
Continue adding stock 1/2 cup at a time until rice is tender but still firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 25 minutes.
Mix corn puree, corn kernels, mushrooms, spinach, crab, 2 tbsp butter, jalapeno and Parmesan into the rice. Check for seasoning. Add a little chicken stock if necessary to moisten. Remove from heat and spoon into soup bowls. Top with tomato, parsley, and chives. Sprinkle with additional cheese if desired.
added by
sgre52160
nutrition data
641 calories, 19 grams fat, 93 grams carbohydrates, 36 grams protein per serving.
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reviews & comments
October 4, 2010
This is a great entree risotto recipe! The flavors worked perfectly together and the colorful ingredients made it very visually appealing. Great for impressing dinner guests!