creamy, velvety, crab risotto THAT is topped with a delicate garlic butter wine sauce. Think dipping crab legs in butter DELICIOUS.
(WITH A WHITE WINE GARLIC SAUCE)
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Yield
3 people
Type
main course
Time
40 min
Level
intermediate
SAUTE the garlic, AND SHALLOTS 1-2 minutes until it is soft and fragrant.
ADD THE ARBORIO RICE AND COOK FOR 3-5 MINUTES UNTIL THE EDGES BECOME TRANSPARENT.
DEGLAZE THE PAN WITH WINE AND COOK FOR 2-3 MINUTES. TIME TO ADD THE FIRST ROUND OF BROTH. ADD JUST ENOUGH TO COVER THE GRAINS. NO NEED TO CONSTANTLY MIX INSTEAD MIX A FEW TIMES AND LET THE RICE SIMMER.
KEEP ADDING BROTH THROUGHOUT THE COOKING PROCESS SLOWLY UNTIL ALL OF IT IS GONE.
TO MAKE THE GARLIC WINE SAUCE, SAUTÉ THE GARLIC FOR 1-2 MINUTES. DEGLAZE AND COOK DOWN THE WINE FOR 6 MINUTES. SLOWLY ADD THE BUTTER AND CONSTANTLY WHISK IT IN. FINALLY, FOLD IN THE DRIED CRAB.
SERVE THE HOT RISOTTO WITH A GENEROUS AMOUNT OF THE CRAB WHITE WINE SAUCE..