Crabmeat Risotto With Peas And Mint Recipes

Steps:

• Heat the stock in a saucepan and bring to a gentle simmer. Melt the butter in a separate medium saucepan, add the onion and garlic, and fry on a low-medium heat for 5 mins until softened but not coloured. Tip in the rice and cook for 1-2 mins until the rice is hot. Add the lemon zest with 1 ladleful of hot stock and stir constantly. Once the stock has been absorbed, continue to add it, a ladleful at a time, until the rice is cooked - this will take around 18 mins.
• When the rice is almost cooked but still has a little bite, tip in the peas, lemon juice and crabmeat, then season and cook for 3 mins more. Once the rice is cooked, turn off the heat, add a knob of butter and a splash more stock, and leave to sit for 2 mins. Sprinkle over the chives and serve with lemon wedges.

Steps:

• Bring the chicken broth to a bare simmer in a medium saucepan.
• Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add the shallots and garlic, and cook, stirring, until softened, about 2 minutes. Add the Arborio, stirring to coat. Add the wine and simmer until evaporated.
• Add just enough of the simmering stock to cover the rice. Cook, stirring constantly, until the rice is almost dry; adjust the heat to keep the liquid at a low bubble. Repeat with more stock to cover. Continue to cook in this manner until the rice is creamy and al dente, 20 to 25 minutes total; you may not use all of the broth.
• Add the peas and cook, stirring, until heated through, about 2 minutes. Stir in the Parmesan, the remaining 2 tablespoons butter and the lemon juice and nutmeg. Add a splash more stock or water if necessary to loosen the risotto. Season with salt and pepper, and stir in the mint.
• Transfer the risotto to a serving bowl, top with mint leaves and serve with additional Parmesan.

Steps:

• Heat the stock in a medium saucepan and keep it simmering over low heat.
• In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, heat the butter and olive oil over medium heat. Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally. Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes. Add the rice and stir to coat all the grains with butter and oil. Add the wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed. Add 1/2 cup of the simmering stock to the rice and cook, stirring frequently (see Cook's Note). When the stock is almost completely absorbed, continue adding stock, 1/2 cup at a time, simmering the risotto until the stock is absorbed each time before adding more stock. Cook until the rice is al dente; it should take between 25 and 30 minutes.
• When the rice is done, stir in the creme fraiche, 2 teaspoons salt, and 1 teaspoon black pepper. Fold in the crabmeat and peas and cook over low heat for 2 minutes, until the crabmeat is warmed through. Add just enough simmering stock to make the risotto moist and creamy. Serve hot in large, shallow bowls and sprinkle with chives and lemon zest.

Steps:

• Heat the butter and oil together in a large saute pan over medium heat. Add the onion and saute until soft. Do not brown, they should be translucent. Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
• Just before serving, fold in the crabmeat, chopped chives, and Parmesan. Drizzle sparingly with white truffle oil.

Steps:

• Bring the vegetable stock to a boil. Add the white wine and lower to a simmer.
• In a large, heavy-based saucepan or Dutch oven, heat 2 tablespoons butter over medium-high heat. Add the onion, lower the heat to medium, and cook, stirring occasionally, until tender, about 7 minutes. Add the garlic and cook for another 2 minutes. Add the rice and cook, stirring well to coat the rice, for about a minute. Add about 1 cup of the hot stock and stir gently with long, slow strokes until most of the liquid is absorbed. Add another cup of stock and cook, stirring, until almost all of that stock has been absorbed. Continue cooking the rice in this way until you've used about 3 cups of the stock. Season the rice with salt and pepper to taste at any time during the cooking.
• Add the peas, scallions, and about 1 1/2 cups of the hot stock and continue to cook, stirring, until most of the liquid has been absorbed. Taste the rice. If it is still very hard, add more stock and continue to cook until it is almost but not quite tender. Add the remaining butter, crabmeat, chopped mint, lemon zest, Parmesan cheese, and another cup of liquid. Cook, stirring, until the crabmeat is heated through, most of the liquid is absorbed, and the rice is plump, chewy, and just slightly firm to the bite. Divide the risotto among warm bowls and garnish with mint leaves, if you wish.

Steps:

• Bring a large pot of heavily salted water to a boil. Add pasta and boil until al dente according to package directions. Reserve 1 cup pasta water, then drain.
• Melt butter in a large skillet over medium heat. Whisk in 1/2 cup pasta water, then stir in snap peas, scallions, chile flakes and a large pinch of salt. Cook for 1 to 2 minutes, until peas are tender. Stir in lemon zest and mix well.
• Add drained pasta to the pan along with crab, 1/3 cup mint, the lemon juice and black pepper. Toss, adding more pasta water if the mixture looks dry, until warmed through. Remove from heat and serve topped with remaining mint, a drizzle of oil, more lemon if you'd like, and a sprinkle of flaky sea salt.

Steps:

• Heat the oil in a large pan. Add the onion and cook for 5 mins, then add the garlic. Stir in the rice for 1-2 mins, then add the stock, a little at a time, stirring continuously until the rice is nearly cooked and the stock has all been absorbed - this will take about 20 mins. Meanwhile, tip the peas into a colander and run under the hot water tap until defrosted. Drain well, tip into a bowl and roughly mash with a potato masher.
• Remove the risotto from the heat, stir in the peas, cheese and a squeeze of lemon juice, then season well.
• Grate the bread on a box grater into chunky crumbs. On the finer side of the grater, grate the chilli. Heat a drizzle of oil in a frying pan, add the chilli, lemon zest and crumbs and cook for 2 mins until crispy, then add the mint and sprinkle over the risotto before serving.

Steps:

• In a 3-4 quart pan over medium/high heat, sauté onion in the olive oil until softened and slightly browned, 5-6 minutes. Add rice and stir until rice is opaque and onions are limp, about 3 minutes. Add brandy and cook, uncovered until absorbed, stirring constantly. Add white wine and cook until absorbed, stirring constantly. Add the mixed heated broth one cup at a time cooking until each cup is absorbed, stirring constantly. This will produce a risotto which is cooked al dente. If you prefer a softer texture, add one addition cup of chicken broth and cook until absorbed, stirring constantly. Total cooking time is approximately 25 minutes. Take off heat and gently add chopped chives, parmesan cheeses, lemon zest and crab. Let stand 5 minutes and serve with a sprinkling of parmesan cheese a few chive springs a pinch of lemon zest.