Recipe of the week: King Crab Risotto

Ingredients:

Crab shredded pulp 200 gr.
“Arborio” Rice  130 gr.
Minced garlic 20 gr.
Chopped onion 80 gr.
Olive oil 20 cc
Butter  20 gr.
White Wine 60 cc
Zest of one lime
Vegetable Broth  (Amount Needed)

Emulsifield:

Cubed Butter 50 gr
Mascapone Cheese 50 gr.

To decorate:

Crab Legs 40 gr.
Sliced fried “Mandioca” 40 gr.
Vainilla Oil 20 cc

Directions:

In a frying-pan with butter and oil saute the onion and garlic. Once the onion is cooked, add the rice and move until the rice become transparent. Then,add the wine in two parts (first a little and then all). When the alcohol is evaporated incorporate little by little the vegetable broth and slightly stir with a wooden spoon (stroking rice) so in that way, the rice leaves starch and will not break the grain. Hydrate the broth as the rice required. 3 min. Before the rice is ready, add the crab and zest of one lime. Incorporate salt and white pepper. Once, the rice is ready remove it from heat and add butter and mascarpone cheese. Mix again. Then ,cover and let it rest 2 minutes. Assemble in a dish with the crab legs (raw, uncooked and without condiments), the fried “Mandioca”, perfumed the risotto with vanilla oil and finish the dish with sprouts.

Secret 1:
To make a good vanilla oil. Use a good fresh vanilla pod, open it lengthwise and scrape carefully, removing the center seeds. Place the vanilla pods and seeds in a pan with corn oil (100cc) and take it to heat to 80 degrees, remove it from fire and cool. Then, put it again on fire and repeat the process until a total of 3 times.
Put the recipient in the fridge.

Secret 2:
The broth must be aromatic and not cover the taste of the crab. In order to do that, follow the instructions below:
Put in a pan.
Onion 100 gr.
Carrot 100 gr.
Celery 50 gr.
Leek 50 gr.
Fresh Dill 30 gr.
Zest of half Lemon
One bay leaf
Water 2 liters

Bring this to boil for about 25 minutes.
Strain and return to the fire, but taking care not to boil.

Secret 3:
The emulsified butter should be cold, so when it touches the hot rice makes it creamy.

Thank you to Mariano Cachiotti, Executive Chef at Reinamora Restaurant @ Los Cauquenes Resort & Spa, Tierra del Fuego, Argentina, for the recipe.

If you have a recipe you would like to share with  A Luxury Travel Blog’s readers, please contact us.

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