Saffron Risotto with Dungeness Crab

By AM Northwest Staff

Saffron Risotto with Dungeness Crab

(for stock)
1 onion, 1 carrot, 1 rib celery, 1bay leaf

(for risotto)
| lg or 2 med crabs
1tsp saffron
1/4 cup extra virgin olive oil
1 med diced onion
1 1/2 cup arborio rice
3/4 cup dry white wine
4 Tbs unsalted butter

--boil 3qts salted water with stock ingredients for 20 minutes
--add crabs and cook until done (about 4 min)
--remove crabs, cool in ice water, then remove meat, set aside
--add saffron to water and simmer
--heat oil in 12 inch saute pan, add onion and saute until soft but not brown
--add rice and stir with wooden spoon (about 3 min) until rice is coated well and opaque
--add wine, boil and reduce by half
--add one 6 oz ladle of hot stock stirring until all the liquid is absorbed. repeat until the rice becomes creamy and tender
--stir in butter, crab meat and parsley
--turn out onto a platter and decorate with crab shells


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