Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
4
15 minutes
25 minutes
Italian
Main Course
Arborio rice is slowly simmered with garlic, shallot, white wine, and broth until creamy, then topped with sweet Dungeness crab meat, minced parsley, and green onions, finished with Parmesan.
6 cloves minced garlic
3 tbsp butter
1 shallot minced
1 cup arborio rice
¾ cup dry white wine
4-5 cups chicken broth
½ cup parmesan cheese
minced parsley
lemon to garnish
green onions to garnish
salt and pepper
In a medium sized pot, heat the chicken broth.
In a wide pan or wok, melt the butter over medium heat. Once melted, sauté the minced garlic and shallot until soft and fragrant, about 2 minutes.
Add arborio rice and mix with the butter. Toast the rice for 4 minutes.
Add the white wine and stir for 2-3 minutes or until the wine has evaporated.
Add 1 to 1½ cups of the broth and make sure it covers all of the rice in the pan. Stir gently a few times. Repeat this 2-3 times until the broth is almost all evaporated. Hold off on seasoning with salt and pepper until this step is done.
After about 15-20 minutes, the rice should be soft. If the rice is too chewy, add more broth.
Once the rice is al dente, add the parmesan cheese and stir to combine.
Immediately before serving, top each portion of the risotto with crab meat, minced parsley, green onions, and season with salt and pepper.
Serve with lemon and enjoy!
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
