Lemon Risotto With Garlic Crab

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place crabmeat in a medium bowl; pick through for any shells and discard. Add garlic and toss very well. Refrigerate, for at least 20 minutes.
  • In a large saucepan, bring broth to a boil; reduce to simmer. Add lemon juice and keep warm on back burner.
  • In a large, heavy-bottomed saucepan over medium heat, add 1 tablespoon olive oil.
  • When just smoking, add shallots and stir quickly with a wooden spoon until lightly golden and tender.
  • Add rice and stir 1 minute to coat.
  • Add 1/2 cup hot broth, stirring constantly.
  • Continue cooking until almost all liquid is absorbed, and then add another 1/2 cup of broth.
  • Repeat until rice is tender and almost all broth has been used, 25-30 minutes.
  • Remove from heat and add crab; stir until blended.
  • Add 1/4 cup broth, remaining tablespoon olive oil. lemon zest, thyme and toasted almond slivers; stir to combine.
  • Season with salt and pepper.
  • Serve with a nice salad of sliced tomatoes with a nice vinagrette, and white wine.
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