Creamy Alaskan Crab Risotto with Corn and Scallions
September 29th, 2020Comfort Food that’s Easy and Elegant
This recipe for risotto with crab, corn, and scallions is a creamy, comforting meal to share with some of your favorite dinner guests. Pureed corn makes this risotto extra special, adding a velvety creaminess to the risotto, melding with the starches released from the grains of rice. The sweetness of corn also complements briny sweetness of Dungeness crab, making for a truly memorable dish.
To prepare Dungeness crab for this risotto, it can be thawed overnight in the refrigerator. Alternatively, prepare it shortly before making the risotto by steaming Dungeness crab until it's no longer frozen. From there, we highly suggest inviting your dinner guests to help pick the crab meat from the shells. This will cut down on prep time — and, more imporantly, make the finished meal all the more rewarding for your guests.
For an elevated version of this recipe, you can substitute Alaskan red king crab in place of Dungeness crab, using about 2 cups of red king crab meat. Alternatively, snow crab is an excellent substitute, as the meat breaks down and is easily integrated throughout the risotto.
Creamy Alaskan Crab Risotto with Corn and Scallions
By Wild Alaskan Company
For the crab meat used in this risotto, 1 (32 oz.) pack Snap-and-Eat Dungeness Crab or 1 (24 oz.) pack Snap-and-Eat Snow Crab will yield approximately 2 cups for crab meat. For a convenient option, you can use pre-picked crab from 2 (6 oz.) packs Dungeness Crab Meat.
Prep time
20 minutes
Cook Time
25 minutes
Total time
45 minutes
Yield
4-6 servings
Ingredients
- Approximately 2 cups picked Alaskan crab meat (see note above)
- 6 cups spot prawn or vegetable stock, divided
- 10 ounces frozen or fresh corn kernels, divided
- Extra-virgin olive oil
- ½ yellow onion
- 1 ½ cup risotto rice
- ½ cup white wine
- 2 tablespoons butter
- 2 scallions, thinly sliced
- Salt
Instructions
1. Heat 5 cups of stock in a small pot to a simmer, then keep warm. Meanwhile, reserve about half a cup of corn to stir into risotto just before serving and set aside. Combine remaining cup of stock with remaining corn in a blender or food processor. Process until pureed, adding more stock if needed to help loosen mixture. Set aside corn puree.
2. Heat a large pan over medium heat with enough oil to cover bottom. Add onion and cook until translucent, about 5 minutes. Do not allow to brown. Add rice to pan and cook until the grains begin to toast, picking up a lightly golden color, about 3 minutes.
3. Carefully stir in wine and cook until absorbed into rice. Then, add a ladle of broth to pan, stirring regularly while allowing stock to be absorbed.
4. After rice has absorbed most of first ladle of stock, add another ladle. Continue this process until the rice is al dente but no longer raw in the middle. This should take approximately 25 minutes. If you run out of stock before rice has fully cooked, simply add more stock or water to pan as needed.
5. To finish the risotto, stir in corn puree, corn kernels, crab meat, butter, and scallions. Risotto should be a creamy, saucy consistency. Allow to heat through, then remove pan from heat.
6. Check risotto for seasoning, adding salt if needed. Serve on preheated plates, if desired. Enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
