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Snow Crab And Sweet Pea Risotto

Lynxfood's picture
Filmed at Jamie Oliver’s Fifteen restaurant in London, this video features chef Michael Howell showing how to make snow crab and sweet pea risotto – a Nova Scotian specialty.
Ingredients
  Butter 2 Tablespoon
  Garlic 1 Teaspoon, crushed
  Shallots 1 Tablespoon, finely chopped
  Celery 1 Tablespoon, finely chopped
  Vialone nano rice 1 Cup (16 tbs)
  White wine 4 Tablespoon (Nova Scotian wine)
  Fish stock 1 Cup (16 tbs)
  Salt 1 Pinch
  Snow crab 1 Tablespoon, flaked
  Fresh garden peas 1 Tablespoon, blanched
  Shallot tarragon vinaigrette 1 Tablespoon
Directions

MAKING
1. In a saute pan, melt the butter over medium heat.
2. Add garlic, shallots and celery to the pan. Saute until softened.
3. Add the rice and stir to coat all the grains. Keep stirring until the rice gets a light color and is glossy.
4. Pour in the wine to deglaze the pan. Stir well. Cook quickly until the rice absorbs the wine.
5. Pour in 1 cup of the stock. Stir and cook rice again until all the liquid is absorbed, this can take about 8-10 minutes.
6. When the rice gets creamy, season with salt.
7. Stir in the crab and peas and heat through.

SERVING
8. Dish out into a pasta plate.
9. Garnish with the shallot tarragon vinaigrette.

TIPS
To make the shallot tarragon vinaigrette, make a simple vinaigrette using white wine vinegar and extra virgin olive oil and add finely chopped shallots, fresh tarragon and fresh parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Dish: 
Risotto
Ingredient: 
Crab
Interest: 
Gourmet
Restriction: 
High Protein, Low Sugar
Cook Time: 
20 Minutes
Servings: 
1

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