In my humble opinion, risotto is the crown jewel of grains. While, unassuming in appearance, it can transform into the star of any meal. Whether served alone or along side a protein, there are myriads of possibilities. Risottos seamlessly morph onto whatever flavor profile your mind or tastebuds allow you to create. My “Mushroom and Crab Risotto” dances delicately between heartiness and substance. 1 C Risotto 2 Tbsp Butter (yay) 3 C Broth (Chicken or Vegetable) 1/2 C Parmesan 1/2 C Mushrooms, sliced 1/2 C Green Peas 1 Shallot, diced 1 C Lump Crabmeat Freshly chopped parsley and mint for garnish
Sauté the minced shallots in the butter until translucent. Add in the risotto and stir, coating the grains in the oil. Once toasted, begin to add in the broth one ladle at a time. As you're adding it in, stir the risotto slowly and continuously. The grains should begin to plump. As the liquid lessens, add in more broth.
As the risotto starts to thicken, add in the mushrooms and stir to incorporate. When the mushrooms wilt, add in the green peas. Once the peas are heated throughout, add the lump crabmeat and fold in, careful not to break the beautiful meat. Cook for an additional 5-7 minutes and add the parmesan cheese. Garnish with the chopped parsley and mint. Serve with the protein of your choice or alone. Enjoy!
*Please not that I did not add salt to the recipe. The parmesan, herbs and broth add great flavor, allowing those who are sodium conscious to omit that addition. However, if you are needing more, salt to taste.
