Luxury Garlic Herb Crab Risotto
Indulge in the luxurious flavors of our Garlic Herb Crab Risotto, where creamy Arborio rice is perfectly infused with aromatic garlic and herb cheese, accented by the delicate sweetness of fresh lump crabmeat. This rich and velvety dish is finished with a touch of elegance through edible gold leaf, making it an exceptional centerpiece for any gathering. Ideal for both special occasions and a cozy family dinner, each bite promises a delightful combination of taste and texture that’ll leave your guests craving more.
8
Servings
275
Calories
11
Ingredients
Ingredients
chicken stock or vegetable stock
1 quart (warmed)
saffron
1-7 grains (to dissolve in stock)
turmeric
1 tablespoon (to dissolve in stock)
olive oil
2 tablespoons (for sautéing)
onion
1/2 cup (minced)
Arborio rice
2 cups (uncooked)
dry white wine
1 cup (for deglazing)
Alouette Spreadable Garlic and Herbs Cheese
1 cheese (to mix in)
frozen peas
1 cup (thawed)
lump crabmeat
8 ounces (fresh or thawed)
edible gold leaf
1 sheet (for garnish (optional))
Instructions
1
In a saucepan, bring the chicken or vegetable stock to a gentle boil, then stir in the saffron and turmeric. Once dissolved, reduce heat and keep the stock warm on low.
2
In a medium heavy-gauge saucepot, heat the olive oil over medium to medium-high heat. Add the minced onions and sweat them for about 2 to 3 minutes until they’re soft and translucent.
3
Add the Arborio rice to the pot and toast it for an additional 2 to 3 minutes, stirring frequently until the rice is slightly translucent around the edges.
4
Lower the heat to medium and pour in the dry white wine. Stir continuously until the wine has evaporated completely, about 2 to 3 minutes.
5
Begin adding the warm saffron-infused stock, one ladleful (about 4 ounces) at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process until the rice is al dente and creamy, approximately 18 to 20 minutes.
6
Once the risotto is perfectly cooked, remove it from heat and stir in the Alouette Garlic and Herbs Spreadable Cheese until fully incorporated and creamy.
7
Gently fold in the thawed peas and lump crabmeat, season with salt and pepper to taste, and serve immediately.
8
For a touch of opulence, garnish each serving with a delicate piece of edible gold leaf.
Nutrition Information
10g
Fat
31g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Luxury Garlic Herb Crab Risotto?
It is a rich and velvety Italian-inspired dish featuring Arborio rice, lump crabmeat, and Alouette Garlic and Herbs Spreadable Cheese.
How many servings does this recipe provide?
This recipe is designed to serve 8 people.
What kind of rice is used for this risotto?
The recipe calls for 2 cups of uncooked Arborio rice.
What type of cheese is used to make it creamy?
The dish uses Alouette Garlic and Herbs Spreadable Cheese for a creamy texture and savory flavor.
How much crabmeat is needed?
You will need 8 ounces of fresh or thawed lump crabmeat.
What gives the risotto its golden color?
A combination of 1 tablespoon of turmeric and 1-7 grains of saffron dissolved in the stock provides the golden hue.
Can I use vegetable stock instead of chicken stock?
Yes, you can use either 1 quart of warmed chicken stock or vegetable stock.
What is the calorie count per serving?
Each serving contains approximately 275 calories.
How long should I cook the rice?
The rice should be cooked by adding stock gradually for approximately 18 to 20 minutes until it is al dente.
What is the purpose of toasting the rice?
Toasting the Arborio rice for 2 to 3 minutes helps it develop a nutty flavor and maintain its structure during the slow cooking process.
Which wine is recommended for this recipe?
The recipe recommends using 1 cup of dry white wine for deglazing the pot after toasting the rice.
How should the onions be prepared?
You should use 1/2 cup of minced onions and sweat them in olive oil until soft and translucent.
Are the peas fresh or frozen?
The recipe calls for 1 cup of frozen peas that have been thawed.
What is the fat content per serving?
There are 10 grams of fat in each serving.
How much protein is in this dish?
This risotto provides 15 grams of protein per serving.
What is the carbohydrate count per serving?
Each serving contains 31 grams of carbohydrates.
When do I add the crabmeat and peas?
The thawed peas and lump crabmeat are gently folded in at the very end, after the cheese has been incorporated.
How do I add the stock to the rice?
Add the warm stock one ladleful (about 4 ounces) at a time, stirring constantly and waiting for absorption before adding more.
What is the final garnish for a 'luxury' touch?
For an opulent presentation, garnish each serving with a delicate piece of edible gold leaf.
What temperature should the stock be?
The stock should be brought to a gentle boil and then kept warm on low heat throughout the cooking process.
What is the total number of ingredients?
There are 11 ingredients in this recipe.
How much olive oil is used?
The recipe uses 2 tablespoons of olive oil for sautéing the onions.
Is the gold leaf mandatory?
No, the edible gold leaf is an optional garnish for added elegance.
How should I season the final dish?
Season the risotto with salt and pepper to taste just before serving.
What type of pot is best for cooking risotto?
A medium heavy-gauge saucepot is recommended for even heat distribution.
What are some tags associated with this recipe?
Tags include risotto, crab, garlic, herbs, luxury, seafood, italian, and creamy.
Does this recipe include dietary fiber or sugar information?
No, the dietary fiber and sugar content are not specified in the nutritional data provided.
How long do you sweat the onions?
The minced onions should be sweated for about 2 to 3 minutes until translucent.
What is the first liquid added to the rice after toasting?
The first liquid added is 1 cup of dry white wine to deglaze the pan.
Should the risotto be served immediately?
Yes, for the best texture and creaminess, the risotto should be served immediately after preparation.