Description
Ina Garten’s fresh crab and pea risotto combines delicate seafood with creamy arborio rice for an elegant Italian-inspired dish. Coastal flavors mingle with seasonal ingredients, offering you a luxurious meal that showcases simple yet sophisticated cooking techniques.
Ingredients
Scale
- 16 oz (454 g) fresh lump crabmeat, picked through for shells
- 1½ cups (270 g) Arborio rice, Italian
- 6 to 8 cups (1.4 to 1.9 L) seafood stock
- 1 cup (240 mL) dry white wine, Pinot Grigio
- 1 cup (140 g) frozen peas, defrosted
- ½ cup (75 g) small-diced shallots (2 large)
- ½ cup (75 g) chopped fennel, cored
- ½ cup (75 g) seeded and small-diced poblano pepper
- ½ cup (120 mL) crème fraîche
- 2 tbsps (28 g) unsalted butter
- 2 tbsps (30 mL) good olive oil
- 2 tsps (10 g) minced garlic (2 cloves)
- 1 tsp (1 g) fresh thyme leaves
- ½ tsp (1 g) saffron threads
- ½ tsp (1 g) crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- Minced fresh chives and freshly grated lemon zest, for serving
Instructions
- Stock Preparation: Maintain seafood stock at a gentle simmer in a medium saucepan throughout the cooking process.
- Aromatic Base: In a Dutch oven, melt butter and olive oil, then sauté shallots, fennel, and poblano pepper until softened, creating a fragrant foundation for the risotto.
- Herb and Spice Infusion: Add minced garlic, fresh thyme, saffron, and red pepper flakes, allowing the ingredients to release their intense flavors and create a complex aromatics profile.
- Rice Integration: Coat Arborio rice in the herb-infused oil, then deglaze with white wine, stirring until the liquid is nearly absorbed, developing a rich, layered flavor.
- Gradual Stock Incorporation: Methodically add warm seafood stock in incremental amounts, stirring consistently and allowing each addition to be fully absorbed until rice reaches a creamy, al dente texture, approximately 25-30 minutes.
- Final Enrichment: Stir in crème fraîche, season with salt and black pepper, then gently fold in succulent crabmeat and sweet green peas, creating a luxurious, velvety consistency.
- Plating and Garnish: Transfer the risotto to shallow serving bowls, finishing with a sprinkle of finely chopped chives and vibrant lemon zest to elevate the dish’s brightness and complexity.
Notes
- Master Stock Temperature: Keep seafood stock gently simmering to ensure consistent heat for perfect rice absorption and creamy texture.
- Herb Infusion Technique: Sauté aromatics like garlic, thyme, and saffron briefly to maximize flavor depth without burning delicate ingredients.
- Risotto Stirring Secret: Stir frequently and add stock gradually, allowing each addition to absorb completely for achieving signature creamy, al dente consistency.
- Finishing Touch Finesse: Add crème fraîche and crabmeat off direct heat to preserve delicate seafood flavor and prevent overcooking, maintaining silky smooth risotto texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 590
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 70 mg