6 cups water or light crab broth
1 1/2 tablespoons olive oil
2 large shallots, chopped finely
1 medium fennel bulb, chopped finely
1 medium head cauliflower, cut into ½ inch florettes
2 cups arborio rice or medium-grain white rice
1/3 cup dry white wine
3 tablespoons butter
1/4 cup mascarpone cheese
2 tablespoons chopped fresh parsley
2 tablespoons fresh meyer lemon juice
4 teaspoons grated meyer lemon zest
1 lb. lump Dungeness crab meat, picked over
Preheat oven to 425°. Toss the cauliflower with olive oil, salt and pepper. Roast for 30 minutes or until soft and caramelized. Set aside.
Bring water to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm.
Heat a medium, heavy bottomed saucepan over medium-high heat. Add olive oil to the pan and let heat for a few seconds. Add the chopped shallot and fennel and a pinch of salt. Stir occasionally, for about 4 minutes or until soft, but not allowing any color to form.
Add the rice to the shallot and fennel mixture, stirring to coat each kernel. Allow rice to toast for 2 minutes. Add the white wine and begin stirring in a clockwise rotation. Stir until all the wine has been absorbed by the rice. Begin adding the water a ladle at a time, continuously stirring the rice. Do not add more water until the previous addition has been completely soaked up by the rice. Continue this process until nearly all the water has been added and the rice is softened, yet still al dente. This will take approximately 20 minutes. Look for the rice and liquid to meld into one another.
Remove from heat and stir in cheese, butter, 1 tbsp. parsley, lemon juice, and lemon zest. Add another half ladle of water and stir in 2/3 of the crab and all the cauliflower, reserving the last third and largest pieces of crab, for garnish.
Stir vigorously until the starch releases itself from the rice and the risotto is done, about 1 minute. Season risotto with salt and pepper. Top with reserved crab and sprinkle with remaining parsley. Serve immediately!
Makes 8 first-course or sides or 4 main-course servings.
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