DUNGENESS CRAB AND CHANTERELLE RISOTTO
From Cynthia Nims, Seattle Chapter Member of Les Dames D'Escoffier
and Author of "Crab" cookbook.


INGREDIENTS:
4-TBS. unsalted butter
1 cup dry white wine
1/2-cup finely chopped onion
12 ounces crabmeat
2-TBS. minced flat-leaf (Italian) parsley
8 to 12 ounces chanterelle* mushrooms, thinly sliced
3 cups chicken stock
1-cup carnaroli or arborio rice
Salt and freshly ground black pepper
 


DIRECTIONS:
 Heat 2-TBS. butter in a med-skillet over med-high heat. Add mushrooms, sauté, stirring frequently, until lightly browned, 5 to 7 minutes. Transfer mushrooms to a bowl and set aside. Add wine to skillet and stir into cooking juices and mushroom flavors. Pour wine into a med-saucepan. Add chicken stock to saucepan and bring to a boil over med-high heat, immediately lower the heat to low and keep warm.

Heat 2-TBS. butter in a med-heavy saucepan over med-heat, add onion, stir about 3 minutes until tender. They soften, but not brown. Add rice, stir gently until evenly blended with the onion. Scoop 1 cup of the warm chicken stock into rice. Cook, stirring constantly, until the rice has absorbed most of the liquid, 3 to 5 minutes. Repeat the process once more, adding another cup of liquid. Continue adding stock 1/2 cup at a time, stirring the rice constantly until most of the liquid is absorbed before adding the next. The risotto should be thick and creamy , the rice tender but not too soft-there should still be a bit of resistance at the center of each grain. You may not need all of the stock; total cooking time will be 30 to 40 minutes.

Remove any bits of shell/cartilage from crabmeat; if using king or snow meat, cut the shelled leg portions into 1/4-inch pieces. Add the crab to the risotto along with the sautéed mushrooms and stir just to warm them through. Season the risotto to taste with salt and pepper, spoon it into warmed shallow bowls, and sprinkle with parsley.

Serve immediately.



*When chanterelles aren't available, use shiitake, crimini, or even white mushrooms.

 

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"When chanterelles aren't available, use shiitake, crimini, or even white mushrooms."

- Cynthia Nims,
Seattle Chapter Member and Author
RECOMMENDED WINE:
Columbia Valley Chardonnay