Dungeness Crab Risotto

Name: Dungeness Crab Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arborio or medium-grain white rice; 118 milliliters dry white wine; 340 grams shelled cooked Dungeness crab; 414 milliliters fat-skimmed chicken broth; 1 Tbsp minced fresh sage leaves; 2 cloves garlic, minced; 1 Tbsp butter or olive oil; 177 milliliters finely chopped onions; 118 milliliters finely shredded parmesan cheese; 4 servings Salt

You can never have too many Mediterranean recipes, so give Dungeness Crab Risotto a try. Watching your figure? This gluten free recipe has 555 calories, 27g of protein, and 8g of fat per serving. This recipe serves 4. Head to the store and pick up onions, salt, sage leaves, and a few other things to make it today. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert. It works best as a main course, and is done in roughly 45 minutes.

Instructions

In a 6-quart pressure cooker over high heat, frequently stir butter, onions, and garlic until onions are limp, about 3 minutes.

Ingredients you will need

Butter

Garlic

Onion

Equipment you will use

Pressure Cooker

Add rice and stir often until it is opaque, about 3 minutes longer.

Ingredients you will need

Rice

Add broth, wine, and 2 cups water. Stir occasionally until mixture boils, about 4 minutes.

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Broth

Water

Wine

Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 lb.); adjust heat to stabilize cooking rate. Cook 6 minutes. Release pressure quickly, running cold water over pan.

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Water

Equipment you will use

Frying Pan

Open pan. Stir in crab, parmesan cheese, and sage.

Ingredients you will need

Parmesan

Crab

Sage

Equipment you will use

Frying Pan

Add salt to taste.

Ingredients you will need

Salt

Equipment

Pressure Cooker

Frying Pan

Ingredients

Servings:

473milliliters

arborio or medium-grain white rice 118milliliters

dry white wine 340grams

shelled cooked Dungeness crab 414milliliters

fat-skimmed chicken broth 1Tbsp

minced fresh sage leaves 2cloves

garlic, minced 1Tbsp

butter or olive oil 177milliliters

finely chopped onions 118milliliters

finely shredded parmesan cheese 4servings

Salt

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well 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. One wine you could try is La Crema Russian River Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 28 dollars.