Crab & Garlic White Wine Risotto
Difficulty: Medium | Makes: 3 Servings
Risotto is a traditional Italian dish known for its rich flavor and creamy consistency. The Bold Appetite's Crab Risotto in Garlic White Wine Sauce may be our favorite rendition!
For the Risotto
- 1 cup Roland® Arborio Rice
- 5 garlic cloves, minced
- 1 shallot, minced
- 3/4 cup dry white wine
- 4 - 4/12 cups chicken broth
- 1/3 cup Parmesan cheese
For the Crab Garlic White Wine Sauce
9 tbsp butter kept cold
8 garlic cloves, minced
1 cup white wine dry
2 sprigs fresh thyme
1 pound jumbo lump crab
1/4 cup parsley, minced
1 lemon wedge approx. 1/4 of a lemon
Directions
For the Risotto
Place the broth on the stove on low heat to keep warm
In a wide pot on medium-low heat melt the 3 tablespoons of butter. Once melted add shallots, garlic, and a 1/2 teaspoon of salt. Sweat and cook down for 2-3 minutes until fragrant and soft. The garlic should not be brown, at any point it starts to brown lower the heat
Add Arborio rice and mix to combine. Toast rice for 3-4 minutes until it starts to become translucent
Add the wine and stir. Cook for 2-3 minutes until the wine is almost nonexistent
Add the first round of broth. Depending on the pan add broth until it just covers the risotto. (could be 1 cup to 1 1/2 cups). Give it a quick mix, a shake of the pan to ensure all grains are covered, and cook until rice absorbs the majority of the broth. Mix 2-3 times each round of broth. Don't worry if you mix more.
Add more broth and repeat above steps
Once all broth has been added, but not completely absorbed (15-18 minutes of cooking) give it a taste. The rice should be loose, yet al dente. If the rice has too much of a bite add more broth, about 1/4 cup at a time. Once al dente add the Parmesan cheese. Mix to incorporate
Drain and dry the crab with a paper towel to absorb all the moisture
To a skillet add 1 tablespoon of butter, leaving the rest of the butter in the fridge. Add the garlic and sauté for 1-2 minutes until it is soft and fragrant
Deglaze with wine and reduce for 6-8 minutes, it will have reduced by half. Throw in the thyme and one by one add the cold butter. Continuously whisk as the butter slowly melts into the sauce. Once one tbsp is half melted add another, and another. The sauce will begin to emulsify and thicken and will be cloudy in appearance
If the sauce begins to break add an ice cube and pull the sauce off the heat. This will lower the temp and bring the sauce back together
Once the sauce is silky and light golden in color add the crab, and parsley and gently fold, careful not to break up the crab
Serve the risotto immediately with a generous helping of crab and sauce ladled over
