Risotto with Crab and Asparagus

Crab Asparagus Corn Risotto

I have been on a Risotto kick lately...I wasn't kidding when I said Risotto was my favorite food.  One of the reasons why I like it is because you can make it with whatever you have on hand.  I often create the dish based on what's in my fridge and freezer.  For this recipe, if you don't have crab, you could skip it all together.  You could also substitute Shrimp, Lobster or Scallops.  I love the flavor that the asparagus gives this and I think you will too.  With Risotto the key is to keep stirring the Risotto as you add the broth, a ladle at a time.  The constant stirring creates the creamy oola la texture.

Risotto with Crab and Asparagus

Ingredients:

• 1/2 Onion finely chopped
• 1 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 2 Cloves Garlic Minced
• 1 Cup Arborio Rice
• 3/4 Cup White Wine
• 2 Cups Hot Liquid Gold or Chicken Broth
• 3 Cups Hot Water
• 3/4 Pound Crab in big chunks, picked over (remove all cartilage)
• 3/4 Cup Chopped Asparagus
• 1/2 Cup Sweet Corn
• 1 Tablespoon Truffle Butter
• 1/3 Cup Grated Parmesan Cheese
• 1/2 Teaspoon Salt

Directions:

• Melt Butter and Olive Oil in 12 inch cast iron skillet until sizzling hot.
• Saute onions and garlic until soft about 10 minutes.
• Add rice and stir constantly, until well coated with olive oil and opaque, about 2 minutes, stir constantly.
• Add White Wine stir constantly until completely absorbed.
• Add Hot Liquid Gold or Chicken Broth (I typically use broth that is dilute with 50% water), 1/2 Cup at a time
• Add 1/2 Teaspoon Salt
• Add 1/2 Cup of the broth/water mixture and stir until absorbed and continue until rice is Al Dente, about 30 minutes. You may not use all the broth and water, or you may use more. You will know its done when it isn't hard and chewy anymore. Try not to overcook, you don't want it mushy either. The constant stirring creates a creamy texture that holds these flavorful rice kernels in a savory creamy sauce.
• I heat the broth/water mixture in the microwave in a Pyrex measuring cup. I keep the mixture near boiling as I add it to the Risotto.
• Add Asparagus, Sweet Corn and stir until cooked through about 5 minutes, add sweet crab and heat through.
• Stir in Parmesan Cheese and Truffle Butter
• Serve immediately.



Risotto with dollop of TRUFFLE Butter