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Yield 6 portions

2 lb of Carnaroli rice
1 lb of fresh King Crab
2 cup of wine
1 quart of Fish Fume or glace
2 each fresh shallots
2 each red bell Peppers
1 bunch of fresh Italian Parsley
1 cup of extra virgin olive oil
sea salt and ground black pepper
1 each lemon

King Crab risotto


Take a large casserole, warm up with the olive oil, cook the shallots finely chopped, add the carnaroli rice and toasted with the shallots, splash in the wine, let it evaporate and start adding few ladle of hot fish fume, keep stirring with a wooden spoon, until the rice start to become tender, at this point add the peeled and julienne cut red bell peppers, and the zest of the lemon, continuing cooking until the rice will rich the "Al dente" texture and will start release his own starches.Turn off the flame add at this point the fresh king crab, the fine chopped Italian parsley, taste and adjust the flavor with ground black pepper, and incorporate the rest of the cup of extra virgin olive, let it rest for few seconds and serve, warm.

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