FishWatch

Alaska King Crab and Shrimp Risotto

Ingredients:

 

1/2 medium-sized onion, diced
2 tablespoons olive oil
1 cup Arborio rice
1/2 bottle pale ale
14 ounces chicken stock, hot
7 ounces water, hot
1 cup pink shrimp
1 king crab leg, cut into quarter inch rounds
1 tablespoon tarragon, chopped
1 tablespoon chives, chopped
2-3 tablespoons butter
1/4 cup parmesan cheese

 

In a medium-sized pan over medium heat, sauté onion in olive oil until soft and translucent; season with salt and pepper. Add the rice and stir to coat; cook and stir until the grains turn opaque. Add the beer and continue stirring for 1 minute to allow alcohol to evaporate. Add hot chicken stock to the pan until it just covers the rice and stir with a wooden spoon until the rice has absorbed all of the liquid. Continue adding the stock in small increments. When all of the stock has been absorbed, begin adding small increments of hot water until the risotto reaches the desired consistency (slightly firm but creamy).

 

Fold in king crab, pink shrimp, chopped herbs, butter, and parmesan cheese.

Recipe credit: Chef Stefani Marnon, Alaska chef, 2005 Great American Seafood Cook-off