Lemony Crab Risotto with Prosecco and Chive
* 1 pound lump crab meat
* 8 Tablespoons butter (reserve 2 Tablespoons)
* 1 cup chopped shallots
* 2 cups Arborio rice
* 1 cup Prosecco
* 8 cups chicken or vegetable stock
* Juice from 1 lemon
* Zest from one lemon (for garnish)
* 1/2 cup chopped chives (reserve half for garnish)
* 1 cup freshly grated Parmesan cheese (reserve 1/8 cup for garnish)
* Salt and pepper
1: Prepare lump crab meat and set aside.
2: Bring the stock to a simmer in a saucepan. Keep the stock simmering as you use it.
3: In a 4 quart saucepan, heat 6 Tablespoons butter on medium heat. Add the shallots and cook for a few minutes until tender. Add the rice and cook for 2 minutes more, stirring until well coated.
4: Add the Prosecco. Stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Make sure you keep stirring and do not walk away; you do not want the rice to stick. Continue adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm. This should take 30-40 minutes. Remove from heat.
5: Stir in the lemon juice.
6: Stir in the Parmesan cheese and the remaining 2 Tablespoons of butter.
7: Fold in half of the chopped chives.
8: Carefully fold in the crab meat.
9: Taste and adjust seasoning with salt and pepper.
10: Garnish with a sprinkle of lemon zest, Parmesan and chopped chive. Serve immediately.
Makes 6-8 large servings