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Risotto with Corn and Crab




Source of Recipe


Mai


List of Ingredients




Risotto with Corn and Crab


4 ears fresh, sweet corn (Silver Queen is best)
5 tbsp olive oil, divided
Salt and Pepper
1 onion, chopped
4 plum tomatoes, diced
8 oz white mushrooms, chopped
2 cups Arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
1 lb fresh Jumbo Lump crabmeat,
picked over for shells
3 tbsp butter
1/2 cup grated Pecorino Romano cheese (or Parmigiano-Reggiano)
1/4 cup fresh parsley, chopped
2 tbsp fresh chives, chopped

Recipe




Carefully cut corn from cobs using a sharp knife. Heat 2 tbsp olive oil in a large nonstick skillet over high heat. When very hot, add corn and cook, tossing occasionally until corn is well browned. Season with salt and pepper and remove from heat.

In a large saucepan, heat 3 tbsp olive oil over medium-high heat. Add onion, tomatoes and mushrooms. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. After 4th addition of stock is absorbed, add corn and crabmeat.

After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley, and chives. Season with salt and pepper. Serve immediately.