Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Sweet Corn and Crab Risotto




Source of Recipe


Internet


List of Ingredients




Serves 4

4 ears white corn, husked
1 cup sliced shiitake mushrooms
2 TBS freshly chopped parsley
4 TBS olive oil
5 cups simmering chicken stock
1-1/4 cup finely chopped onions
1-1/2 cup Arborio rice
1/2 cup white wine
1/2 lb. jumbo lump backfin crabmeat
2 cups stemmed baby spinach
2 TBS grated Parmesan cheese
2 TBS minced chives
1 tomato, large, peeled, seeded and diced
additional cheese for garnish

Remove corn from the cob. Reserve 1 cup of the kernels. Puree the remainder of corn in food processor. Sauté the mushrooms in 2 TBS of the olive oil until brown. Set both the corn and mushrooms aside.

Heat remaining 2 TBS olive oil in heavy large saucepan over medium heat. Add onion and sauté 2 minutes. Add rice; stir 3 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add 1 cup hot stock. Simmer until liquid is absorbed, stirring often. Continue adding stock 1/2 cup at a time until rice is tender but still firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 25 minutes.

Mix corn puree, corn kernels, mushrooms, spinach, crab, 2 TBS butter and Parmesan into the rice. Add a little chicken stock if necessary to moisten. Remove from heat and spoon into soup bowls. Top with tomato and sprinkle with chives. Sprinkle with additional cheese if desired



Recipe