Crab and Mushroom Risotto

Name: Crab and Mushroom Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters grain white rice such as arborio or pearl; 8 beef marrow bones (each 3 to 4 in. long, 6 lb. total), optional; 59 milliliters brandy; 2 Tbsps butter or margarine; 454 grams shelled cooked crab (2 cups; see instructions below); 237 milliliters dry white wine; 828 milliliters fat-skimmed chicken broth; 59 milliliters minced parsley or fresh chives; 59 milliliters thinly sliced green onions (including tops); 227 grams mushrooms

Crab and Mushroom Risotto

Crab and Mushroom Risotto might be just the main course you are searching for. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 1070 calories, 32g of protein, and 76g of fat. If you have fat-skimmed chicken broth, butter, wine, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. It is a good option if you're following a gluten free diet. It is an expensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place marrow bones in a single layer in a 3-quart shallow casserole (about 9 by 13 in.).

Ingredients you will need

Marrow Bones

Bake in a 450 regular or convection oven until bones are lightly browned and marrow is very soft when pierced, 25 to 35 minutes. When bones are cool enough to handle, in about 30 minutes, lift 1 bone at a time and tilt at an angle; use a chopstick, marrow spoon, or long, slender knife to release marrow, and shake it into a bowl. Keep warm.

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Bone

Equipment you will use

Chopsticks

Oven

Knife

Bowl

Meanwhile, trim and discard discolored stem ends from mushrooms. Rinse mushrooms and thinly slice.

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Mushrooms

In a 3- to 4-quart pan over high heat, stir mushrooms in butter until well browned, 8 to 10 minutes.

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Mushrooms

Butter

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Frying Pan

Add rice and green onions; stir until rice is opaque and onions are limp, about 3 minutes.

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Green Onions

Onion

Rice

Add 3 cups broth, wine, and brandy; bring to a boil, reduce heat, and simmer, stirring often, until liquid is absorbed and rice is tender to bite, about 20 minutes.

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Brandy

Broth

Rice

Wine

Stir in remaining 1/2 cup broth, then add crab and mix gently.

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Broth

Crab

Spoon risotto into wide bowls. Top equally with marrow, cut into chunks.

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Bowl

Sprinkle with parsley.

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Parsley

How to cook crab

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Crab

Keep live crabs loosely covered in the refrigerator up to 12 hours. Grasp crabs carefully from the rear end, between the legs, and put in a pan to make sure they fit, with 3 to 4 inches of clearance below pan rim.

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Frying Pan

Remove crabs and fill pan with enough water to cover crabs by 2 to 3 inches. Cover pan and bring water to a boil over high heat.

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Water

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Frying Pan

One at a time, grasp crabs as described above and plunge them headfirst into the boiling water; if you have too much water, ladle out excess and discard. Cover pan and start timing. When water resumes boiling, reduce heat to a simmer. Cook 1 1/2- to 2 1/2-pound crabs 15 minutes, 3-pound crabs about 20 minutes.

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Water

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Ladle

Frying Pan

Drain crabs; to be able to handle quickly, rinse briefly with cool water.

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Water

How to clean, crack, and shell crab

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Crab

Pull off and discard triangular flap from belly side.

Turn crab belly side down; pulling from the rear end, lift off back shell.

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Crab

Drain and discard liquid from shell. If desired, scoop soft, golden crab butter and white crab fat from shell into a small bowl to eat by the spoonful with crab or to stir into a dipping sauce. If using back shell for garnish, break bony section (mouth) from front end of shell and discard. Rinse shell well and drain.

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Dipping Sauce

Butter

Crab

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Bowl

On the body section, pull off and discard reddish membrane that covers the center (if it hasn't come off with the back) and any loose pieces. Scoop out any remaining golden butter and add to bowl. Pull off and discard long, spongy gills from sides of body. Rinse body well with cool water.

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Butter

Water

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Bowl

Twist legs and claws from body. Using a nutcracker or wood mallet, crack the shell of each leg and claw section. With a knife, cut the body into quarters.

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Knife

Break apart legs and claws; using your fingers, a small fork, a pick, or a crab leg tip, remove meat. Pull body sections apart and dig out pockets of meat. Discard shells. One cooked, cleaned 1 3/4- to 2-pound crab (with back shell) yields 7 1/2 to 8 ounces (1 1/3 to 1 1/2 cups) of meat; heavier crabs do not always have more meat.

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Pasta Shells

Crab

Meat

Equipment

Ingredients

Servings:

237milliliters

grain white rice such as arborio or pearl 8

beef marrow bones (each 3 to 4 in. long, 6 lb. total), optional 59milliliters

brandy 2Tbsps

butter or margarine 454grams

shelled cooked crab (2 cups; see instructions below)237milliliters

dry white wine 828milliliters

fat-skimmed chicken broth 59milliliters

minced parsley or fresh chives 59milliliters

thinly sliced green onions (including tops)227grams

mushrooms

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Foley Estate Winery Sta. Rita Hills Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 27 dollars per bottle.