Description
Ina Garten’s fresh crab and pea risotto delivers coastal Italian elegance on a plate. Creamy Arborio rice, sweet peas, and delicate crab meat blend into a luxurious Mediterranean-inspired dish perfect for intimate summer dinners you’ll savor completely.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) fresh lump crabmeat, picked through for shells
- 1½ cups (270 grams) Italian Arborio rice
- 6 to 8 cups (1.4 to 1.9 liters) seafood stock
- 1 cup (240 milliliters) dry white wine, such as Pinot Grigio
Vegetables and Aromatics:
- 2 teaspoons (10 grams) minced garlic (2 cloves)
- ½ cup (75 grams) small-diced shallots (2 large)
- ½ cup (75 grams) chopped fennel, cored
- ½ cup (75 grams) seeded and small-diced poblano pepper
- 1 teaspoon (1 gram) fresh thyme leaves
- 1 cup (140 grams) frozen peas, defrosted
Fats, Seasonings, and Garnishes:
- 2 tablespoons (28 grams) unsalted butter
- 2 tablespoons (30 milliliters) good olive oil
- ½ cup (120 milliliters) crème fraîche
- ½ teaspoon (1 gram) saffron threads
- ½ teaspoon (1 gram) crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- Minced fresh chives and freshly grated lemon zest, for serving
Instructions
- Prepare the seafood stock in a medium saucepan, maintaining a gentle simmer over low heat throughout the cooking process.
- Melt butter and olive oil in a medium pot or Dutch oven over medium heat. Sauté shallots, fennel, and poblano pepper for 5 minutes until softened and translucent.
- Introduce aromatic herbs and spices by adding minced garlic, fresh thyme, delicate saffron, and red pepper flakes. Allow the ingredients to release their fragrant essence for 2 minutes.
- Incorporate Arborio rice, carefully coating each grain with the aromatic butter and oil mixture. Pour in white wine and reduce heat to medium-low, stirring continuously until the liquid is nearly completely absorbed.
- Gradually introduce the warm seafood stock, ½ cup (120 milliliters) at a time. Stir frequently and allow each addition to be absorbed before adding more. Continue this process for 25 to 30 minutes until the rice reaches a perfect al dente consistency.
- Enhance the risotto’s richness by stirring in crème fraîche, and seasoning with of salt and of black pepper. Gently fold in succulent crabmeat and sweet green peas.
- Warm the crabmeat over low heat for 2 minutes, adjusting the consistency with additional simmering stock to create a luxuriously creamy texture.
- Plate the risotto in large, shallow serving bowls. Garnish with finely chopped chives and a vibrant sprinkle of freshly grated lemon zest for a burst of brightness.
Notes
- Stir gently to preserve the delicate crabmeat’s texture while releasing rice starches for a silky, luxurious risotto.
- Select premium lump crabmeat, carefully removing any hidden shell fragments to ensure a smooth, high-quality final dish.
- Incorporate warm seafood stock gradually, allowing each addition to absorb fully and develop deep, complex flavors throughout the rice.
- Blend crème fraîche during the final moments of cooking to create a velvety richness that elevates the entire risotto experience.
- Maintain consistent stirring without aggressive movements, protecting the rice grains from breaking while building that signature creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 504
- Sugar: 3.3g
- Sodium: 452mg
- Fat: 19.6g
- Saturated Fat: 8.4g
- Carbohydrates: 50.8g
- Fiber: 3.1g
- Protein: 24.7g
- Cholesterol: 67.5mg