Soft Shell Crab With Vegetable Seafood Risotto Topped With Roasted Corn, Sun-dried Tomatoes And Sherry Reduction Sauce Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Risotto

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.

2. 2

   Add Vegetables

   Stir in the bell pepper and zucchini, cooking for about 5 minutes until softened. Add the arborio rice, stirring to coat for a couple of minutes.

3. 3

   Deglaze with Wine

   Pour in the white wine, stirring until the liquid is absorbed.

4. 4

   Cook the Risotto

   Gradually add the vegetable broth, one ladle at a time, stirring frequently until the rice is creamy and al dente, about 20 minutes.

5. 5

   Finish the Risotto

   Stir in the peas, parmesan cheese, and butter. Season with salt and black pepper to taste. Set aside.

6. 6

   Prepare the Sherry Reduction

   In a small saucepan, combine sherry vinegar and water. Bring to a simmer and reduce until thickened slightly, about 5-7 minutes.

7. 7

   Cook the Soft Shell Crabs

   In a skillet, heat the remaining olive oil over medium-high heat. Season the soft shell crabs with salt and pepper, then cook for 3-4 minutes on each side until golden brown.

8. 8

   Assemble the Dish

   Plate the vegetable seafood risotto, top with soft shell crabs, roasted corn, and sun-dried tomatoes. Drizzle with the sherry reduction and garnish with fresh parsley.