Lemon Crab Risotto recipe

This risotto is almost like crab bisque in the form of a creamy rice pilaf -- only perked up with cheese and lemon! If clam juice is unavailable, feel free to substitute any broth instead.

Makes 4 servings.

Ingredients:

2 cups chicken broth
2 cups clam juice
1 cup dry white wine
2 tablespoons unsalted butter
½ cup finely chopped shallots
1 ½ cups short grain rice (such as Arborio)
½ cup brandy, warmed
1 cup freshly grated Parmesan cheese
1 pound lump crab meat
1 teaspoon freshly grated lemon zest
¼ cup cream
¼ teaspoon sea salt, or to taste
¼ teaspoon black pepper, or to taste

Directions:

1. In a medium saucepan, bring chicken broth, clam juice, and wine to a boil. Keep over a gentle simmer until needed.

2. Heat butter in a large stockpot over medium-high heat. Add shallots and cook until lightly softened, about 3 minutes. Add rice and cook 3 minutes, stirring well to coat with butter.

3. Add brandy to pot, raise heat to high, and bring to a boil. Simmer until liquid is absorbed, stirring, about 3 minutes.

4. Add reserved simmering broth mixture to pot, 1 cup at a time, allowing liquid to fully absorb before adding each subsequent cup, stirring. Continue adding 1 cup at a time, stirring, until rice is creamy but not mushy (while still al dente). The entire cooking time will take 40 to 50 minutes.

5. Remove from heat and add cheese; whisk vigorously until thoroughly mixed and creamy. Stir in crab meat, lemon zest, and cream; season to taste with salt and pepper and serve.

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