Lemon And Basil Risotto with Dungeness Crab

Some photographers insist that white dishes are the best for showing food off to its finest but as you can see, that wasn't the case this time. Obviously I wasn't thinking when this photo was taken but I can tell you my mouth was watering and I couldn't wait to dig in.

Big Guy took the boat out yesterday to his secret honey hole and came home with a bunch of Dungeness Crab which he promptly cooked and cleaned. He picked the luscious sweet meat off two of them to make dinner while I sat back and watched the production. Lucky aren't I?

He kept it simple because crab this fresh requires very little and as for the lemon risotto, we've shared it with you before so I'll just leave you with the recipe. As you can imagine, the fresh slightly tart flavor and creamy texture pairs very well with seafood of any kind, but with fresh crab caught by my honey's own hands...why it is superlative. 

Lemon Risotto (inspired by Nigella Lawson)

4 cups low sodium chicken stock

Water (if needed)

2 tablespoons olive oil

2 small onion, finely chopped

2 cloves garlic, minced

1 cup Arborio rice

1/2 cup dry white wine or dry vermouth

3 tablespoons butter, cut into small pieces

Juice and rind of 1 large lemon, or 2 small

2 tablespoons fresh basil chopped

1/2 cup Parmesan cheese, freshly grated

Salt and coarse ground pepper to taste

Heat stock in a medium pot and keep at a low simmer.

In a large flat bottomed pan, heat olive oil. Add onion and garlic and cook until softened – about 3 or 4 minutes. Add Arborio rice and stir well to coat with oil/onion mixture. Sauté for about 1 minute. Set heat at medium low and add white wine and stir until evaporated. Set timer for 18 minutes - add stock a ladle full at a time, stirring constantly. Continue to add stock by the ladle, stirring constantly as rice absorbs the liquid. At the 6 minute mark, add half the lemon juice and half the grated rind. After 18 minutes, the rice should be cooked to al dente and will stop absorbing liquid. (If stock runs low, add hot water as needed). Stir in remaining lemon rind and juice and butter. Add grated cheese. Season with salt and pepper to taste, add chopped basil and garnish with additional grated cheese. Makes 2 main course servings.

A year ago - King Ranch Casserole

Two year's ago - New Orleans Style BBQ Shrimp

Three year's ago - Magic Banana Caramel Pudding

Comments

[Lea Callais]

I got the chills - the idea of that combination of sweetness of the fresh crab with slight tartness the lovely risotto - and the photo works for me! Oh my!!!

[June]

Gosh darn Lea - I could sure use some leftovers right about now; however, there wasn't a speck left. No wonder, huh.

[Lorraine]

Nothing like fresh crab right out of the ocean! I saw some people looking at the canned stuff the other day and I thought: "WHY"?

[June]

I used to be one of those canned people but not any more. We're so darned lucky!