Lemon Crab Risotto
Friday nights have become my favorite night of the week. Whenever we can, a group of us get together for a Friday play date. That means pizza party for the kids and low-key supper and end-of-week wind down for the adults.
Last night, the cupboards were pretty bare, but I still had the crab, lemons from our tree, and some risotto in the pantry. Enough for a casual meal that would warm our tummies.
Lemon Crab Risotto
(Enough to comfortably feed 5 adults)
5 cups chicken stock
2 cups risotto
4 TBS butter
3 TBS diced shallots
1/2 diced red pepper
white wine
Zest of 2 meyer lemons
Juice of 2 meyer lemons
2 cups crab
3 TBS chopped parsley
Salt
Freshly ground pepper
Bring stock to a boil, then turn it down to the lowest setting and cover.
Melt butter in a heavy-bottomed pot. Add shallots and red pepper and cook until soft, about 5 minutes. Add risotto and lemon zest and sauté, stirring, for a couple more minutes. Add enough white wine to come just to the top of the rice without covering it. Stir constantly until the wine is absorbed. Add about a cup of warm stock and stir until it is absorbed. Add salt to taste. Continue adding stock, about 1/2 cup at a time until rice is cooked. This will take between 20 and 30 minutes (start tasting for doneness at about 15 minutes). When the risotto is done, remove it from the heat, add the crab and parsley. Squeeze the juice of two lemons over everything. Grind some fresh pepper over it as well. Violà! Dinner.
You could very easily make this without the crab and it would still be delicious.
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