Crab risotto
Description
Of course, there are simpler and more everyday versions of this Italian dish, but the recipe for crab risotto is so good that you definitely should try it. Fortunately, making this dish isn't difficult at all, and you can find all the ingredients in any large grocery store, so all that's left is to get cooking. Recently, I've been preparing crab risotto at home not on the stove, but in a multicooker—I find it more convenient. However, making this dish in a skillet or a heavy-bottomed pot is also quite easy.
Instructions
- 1
Step 1
First, we need to remove the crab meat from the shells and peel the shrimp.
- 2
Step 2
We don't throw away the shrimp shells and heads—they will be useful for making broth.
- 3
Step 3
Cut the crab meat into large pieces; if the shrimp are small, leave them whole.
- 4
Step 4
Place all the waste (shells and husks) into a pot, pour in one liter of water, and bring the liquid to a boil. Simmer the broth over low heat for half an hour.
- 5
Step 5
We strain the ready broth, discarding all the unnecessary solids. We pour out half a cup of the broth, add saffron to it, and let it steep. The remaining broth is returned to low heat and continues to be heated.
- 6
Step 6
Pour a little olive oil into the multicooker bowl, turn on the "Multicook/Multipurpose" or "Sauté" mode, and set the temperature to 120 degrees. Add the diced onion to the heated oil and fry until translucent.
- 7
Step 7
Add the rice (no need to rinse) to the onion, fry together for 1-2 minutes, stirring the rice constantly.
- 8
Step 8
Then pour the wine into the bowl, mix everything and close the lid of the multicooker, wait for the rice to absorb the wine.
- 9
Step 9
After that, pour about 1/3 of the broth (hot) into the multicooker, close the lid again, and wait for the liquid to evaporate. Open the lid several times to stir the rice. Then add another 1/3 of the broth and continue cooking the rice with the lid closed.
- 10
Step 10
When the rice has absorbed this portion of broth, pour the remaining broth into the bowl, along with the liquid in which the saffron was soaked, add the spices, and close the lid again.
- 11
Step 11
Cream and salt should be added when the broth has reduced by half.
- 12
Step 12
In the finished rice, the liquid should not completely evaporate; a little should remain to give the risotto a creamy consistency. Now, add crab meat and shrimp to the bowl and mix everything together.
- 13
Step 13
At the very end, add most of the grated Parmesan and mix everything once again.
- 14
Step 14
Place the ready crab risotto onto plates, sprinkle with Parmesan on top, and serve. Enjoy your meal!