Dungeness Crab & Prosecco Risotto Recipe
Meyer Lemon Gremolata, Crab Sauce Américaine
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Ingredients
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Risotto
Crab Sauce Américaine
Meyer Lemon Gremolata
Method
Risotto
- 1
Prepare the Broth
In a saucepan, heat the chicken broth over medium heat until simmering. Keep it warm on low heat.
- 2
Sauté Aromatics
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallots and minced garlic, sauté until translucent and fragrant, about 2-3 minutes.
- 3
- 4
Add Prosecco
Pour in the Prosecco and stir continuously until it is mostly absorbed by the rice.
- 5
Incorporate Broth Gradually
Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is al dente.
- 6
Finish the Risotto
Remove from heat and stir in the remaining tablespoon of butter, grated Parmesan cheese, and season with salt and black pepper to taste. Keep warm.
Crab Sauce Américaine
- 7
- 8
Add Tomato Paste
Stir in the tomato paste and cook for an additional minute.
- 9
Deglaze with White Wine
Pour in the white wine and bring to a simmer. Let it reduce until slightly thickened, about 5 minutes.
- 10
Add Cream and Crab
Reduce the heat to low, stir in the heavy cream, and add the cooked Dungeness crab meat. Cook gently until heated through, about 3-5 minutes. Season with salt and black pepper to taste.
Meyer Lemon Gremolata
- 11
Combine Ingredients
In a small bowl, mix together the Meyer lemon zest, Meyer lemon juice, and chopped parsley until well combined.