Snow Crab Risotto Recipe
Highlighting the rich flavours of preserved lemon, valley apple and pancetta salad, with a kick of pink peppercorn
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Ingredients
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Risotto Base
Crab and Salad
Method
Making the Risotto
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.
- 2
Sauté Shallots and Garlic
In a large skillet, heat the olive oil over medium heat. Add the shallots and garlic, sautéing until soft and translucent.
- 3
Toast the Rice
Add the Arborio rice to the skillet and toast for about 2 minutes, stirring frequently until the rice is slightly translucent.
- 4
Deglaze with Wine
Pour in the white wine and stir until it’s mostly absorbed by the rice.
- 5
Add Broth Gradually
Begin adding the warm broth, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding the next ladle. Continue until the rice is creamy and al dente, about 18-20 minutes.
- 6
Finish the Risotto
Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Remove from heat and cover to keep warm.
Preparing the Crab and Salad
- 7
Cook the Pancetta
In a separate pan, cook the diced pancetta over medium heat until crispy. Drain on paper towels.
- 8
Plating
- 9
Plate the Risotto
Serve a generous portion of the risotto on each plate.
- 10
Top with Crab Salad
Top the risotto with the crab and salad mixture. Garnish with chopped fresh parsley.