Truffled Shrimp and Crab Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The earthiness of truffle oil is an unexpected complement to fresh shellfish. Ingredients:
12 ounces medium shrimp |
6 cups water |
1 tablespoon butter |
2 teaspoons white truffle oil |
1/4 cup minced shallots |
1 cup arborio rice or other short-grain rice |
1/2 cup dry white wine |
3/4 teaspoon salt |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped fresh chives |
2 teaspoons fresh lemon juice |
8 ounces lump crabmeat, shell pieces removed |
chives (optional) |
Directions:
1. Peel and devein shrimp; reserve shells. Coarsely chop shrimp.
2. Combine the shells and water in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes. Strain through a sieve over a bowl. Discard solids. Keep shrimp broth warm over low heat (do not boil).
3. Melt butter in a medium saucepan over medium heat. Add oil and shallots; cook 2 minutes, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add wine and salt; cook 2 minutes or until almost absorbed, stirring constantly. Add shrimp broth, 1/2 cup at a time, stirring frequently until each portion is absorbed before adding the next (about 30 minutes total). Add shrimp; cook 2 minutes or until shrimp are done, stirring frequently. Stir in parsley, chopped chives, juice, and crab. Garnish with chives, if desired. Serve immediately.
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