Risotto with crab

[fry t]

Risotto with crab

Category: Dishes from cereals and flour products

Ingredients
Crab meat in shell (w / m)	~ 400 g.
Shell shrimp (w / m)	~ 300 g.
Saffron	1 pinch
Olive or a mixture of olive and butter	for sautéing
Bulb onions	1 PC.
Garlic	1 clove
Rice Arborio or Carnaroli	1 multi-glass
Dry white wine (sparkling)	about 1 multi-glass
Fennel (seeds) ground	1 pinch
Ground white pepper	1 pinch
Salt	taste
Cream 20%	~ ½ multi-glasses
Grated Parmesan cheese (or Grana Padano)	1 multi-glass

Cooking method

• We clean the crab and shrimp meat from the shells. The easiest way is to cut the dense shell with poultry scissors.
• We don't throw anything away!
• 
• Cook all the shells and heads of the shrimp over low heat, pouring 1 liter of cold water, 30 minutes from boiling. You can cook on the stove while we cook the rest in parallel in MV.
• 
• We filter, select half a glass of broth and add saffron to it, let it brew.
• The rest of the broth is kept hot over minimal heat.
• 
• Saute finely chopped onions and garlic in oil until softened, do not fry! (Multi cook / fry fry t 120 ° C)
• Add unwashed rice to the bowl. Continue stirring for a couple of minutes to brown the rice.
• 
• We continue on the same program.
• Pour in the wine, mix, close the lid. Let the wine soak into the rice.
• 
• After the wine has evaporated, pour in a couple of multi-glasses or ⅓ hot broth, close the lid, wait until the liquid is absorbed. We drop in 1-2 times to mix.
• So we repeat twice more, adding by ⅓ hot broth.
• Pour in the saffron infusion with the last broth and add the spices.
• 
• In the process of evaporating the last part of the broth, add salt, pour in the cream, stir, continue to evaporate but not to the end, leave a little liquid for good viscosity, and add crab and shrimp meat to the risotto, stir, add grated cheese, stir.
• 
• Done!
• 

The dish is designed for

2 full servings

Cooking program:

Multicooker Redmond RMC-4502: multi-cook fry t

Note

The consistency of the finished risotto should be creamy and viscous. Despite the fact that the rice should remain dense, undigested.
If at the last stage, when trying the risotto, you see that it still needs liquid, add 1 scoop of boiling water.
If, on the contrary, there is too much liquid left, and the rice is already ready, then turn on the maximum temperature and with the lid open, stirring constantly, quickly evaporate the excess.
Everything will definitely work out!



CRABS are short-tailed crayfish, large crustaceans weighing up to 5 kg. The body is soft, covered with a hard shell, consists of a cephalothorax (up to 60 cm wide), under which a modified abdomen is bent, two claws and six legs.

Inhabits the seas, fresh waters, and occasionally on land. A number of crabs are fished. They are mined mainly in the northern part of the Pacific Ocean and in the Sea of ​​Okhotsk. The Kamchatka crab, caught off the coast of Kamchatka, Sakhalin, the Kuril Islands and Primorye, is especially prized.

The edible part of crabs is the limbs and abdomen. Raw meat of a gelatinous consistency, grayish; after cooking it becomes white, delicate, fibrous, reddish in places on the surface, with a peculiar taste and often with a slight smell of hydrogen sulfide (which is not a defect). Meat contains up to 18% protein, 0.7% fat, 1% carbohydrates, 2% minerals, including trace elements (copper, cobalt, zinc, manganese, iodine), B vitamins.

Crab is used mainly for the production of natural canned food: "Crabs", "Fried crab meat in white sauce", "Crab meat cutlets", "Smoked crab meat in oil".Boiled-frozen crabs (whole and separately crab legs), as well as boiled-frozen crab meat in briquettes weighing 250-500 g (the consistency of the meat after thawing should be dense and juicy) are also on sale.

Dried crab meat is also sold in the form of fibers (noodles) or minced meat (cereals). Crab canned food is a good cold snack; they are also used for salads and vinaigrettes, for making omelets, casseroles. Frozen and dried crabs are good for boiling, stewing, they are used for hot snacks (in sour cream, milk, tomato and other sauces, with mushrooms) and stuffed dishes. The shelf life of frozen crabs in a home refrigerator is 1-2 days.

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What is my punishment at three in the morning for me ?! How to sleep now? This is not risotto, but some kind of belly festival! Just knocked down! In general, I love all these sea krakozyavrov, and then there's risotto. It is already breathtaking. I took it to the bookmarks. Now I will look for good crabs. Thank you!

A very interesting recipe Recently bought real crab meat for 2500r a pound

[Natasha]

Aaaaa, crabs !!!! How I have not eaten a crab for a long time - real, "live", smelling of the sea.
Natasha, let's change, horse blueberries for crab

Here I had a crab, lying ... I have been pondering for so long where it would be better to use it
And the sparkling wine "lay" next to him. While I found the recipe, smooth it over, and the crab has already disappeared somewhere. He swam away, apparently, to himself - he was offended (no matter how it was - this is his husband ... for a beer).
Now the crab is associated with these sad memories!

Oh, what a risotto! In general, I am not indifferent to him, and then there are Natasha crabs, the recipe is already in the tabs, it remains only to buy crabs.

Virgin! Thank you all very much for your kind feedback!

Now I will look for good crabs.

By the way, I didn’t do it from the good ones, but from the very last ones. Claws are considered the second grade. But since we are not spoiled by either access to the sea or seafood, we have to be content with what is available.

Recently bought real crab meat for 2500r a pound

I envy

let's change, horse blueberries for crab

Yes, you already ate all

and the crab has already disappeared somewhere. Sailed, apparently, to himself

I have a snorkeling mask. Can I give you? What if you catch up again?

Oh, what a risotto! I am generally not indifferent to him

Marina, as I understand you
I also love risotto sooo

Yes, you already ate all

Nope, not all. Darling brought a lot. But tomorrow it will decrease. Today, the scolding received that I did not muddy the ice cream at night, tomorrow I will take the rap with a double norm.

I have a snorkeling mask. Can I give you? What if you catch up again?

Yes, let her already swim, Natasha! We must take a new crab - such a risotto awaits him, mmm!

By the way, I didn’t do it from the good ones, but from the very last ones. Claws are considered the second grade. But since we are not spoiled by either access to the sea or seafood, we have to be content with what is available.

Here I sensed that I had to write not "good", but "high quality". Nata, and I do not pretend to be fresh Kamchatka crab. Simply, I don't know how it is with you in Minsk, but in Moscow it is really not easy to buy high-quality claws. And although they are sold in any more or less decent fish stores, it is very difficult to find quality ones. I'm not a creep, but I refuse to give literally "crazy" money for frozen dust!

I envy

Honestly, they took it for a test. Never ate except crab sticks, we don't know what it is. And what quality, we also do not know. We decided to find out. Only at all - it's just to lick your lips

And how much is crab meat in Moscow? and other cities?

And how much is crab meat in Moscow? and other cities?

Albina, I don't know how about crab meat - here, in general, the price should be exorbitant. But the price of crab claws in Moscow varies from 1,500 rubles. (roughly $ 55, but this is for a pot-bellied trifle) and up to 3000 rubles, or even higher, depending on the quality and size.

And how much is crab meat in Moscow? and other cities?

the price of crab claws in Moscow varies from 1,500 rubles. (roughly $ 55, but this is for a pot-bellied trifle) and up to 3000 rubles, or even higher, depending on the quality and size.

We had pincers for $ 45-50 (I don’t remember more exactly), and they were already boiled and frozen. And they were in my memory only once for about a month and FSE, they disappeared, as if they had never happened ...

[Rice Arborio or Carnaroli]

I read the recipe more closely: do you need special rice? Only Rice Arborio or Carnaroli ?

[Rice Arborio or Carnaroli]

I read the recipe more closely: do you need special rice? Only Rice Arborio or Carnaroli ?

Yes, Albin, rice is special for risotto. It is he who will create the so-called "pearl cream".

[Rice Arborio or Carnaroli]

I read the recipe more closely: do you need special rice? Only Rice Arborio or Carnaroli ?

Yes Yes Yes! if you take an ordinary round grain, you get just porridge. Risotto has a different consistency.

Yes, Albin, rice is special for risotto. It is he who will create the so-called "pearl cream".

for a hint

It's probably better to try real risotto in a restaurant. But we are sooo rarely in restaurants. Sometimes I think if four men eat at a restaurant with our family at home with an addition. One lunch will cost several tr.
I just saw it on TV and somehow did it "based on the risotto". I liked it, because there was nothing left.

Real risotto is probably best tasted in a restaurant

Of course not! Only at home you get the most delicious risotto!
And the beauty of cooking in CF is that you have to stir occasionally, you don't need to constantly stand at the stewpan, so as not to get baked.
So nowadays it couldn't be easier to make risotto at home!
Oh, and I love our magic saucepans!

It's probably better to try real risotto in a restaurant. But we are sooo rarely in restaurants. Sometimes I think if four men eat at a restaurant with our family at home with an addition. One lunch will cost several tr.
I just saw it on TV and somehow did it "based on the risotto". I liked it, because there was nothing left.

No need to try it in a restaurant, a waste of money. Cook it for six seconds. And it doesn't have to be Carnaroli or Arborio written on the rice. Look in stores for "Rice for Italian cuisine". Because the names of rice are for bulk risotto. You can't remember them all. Just look for this information on the label, regardless of the name.

Then - rice for risotto.

Of course not! Only at home you get the most delicious risotto!
And the beauty of cooking in CF is that you have to stir occasionally, you don't need to constantly stand by the stewpan, so as not to get baked.
So nowadays it couldn't be easier to make risotto at home!
Oh, and I love our magic saucepans!

And I haven't cooked risotto yet. But now I will definitely try. Recently, rice was caught "Viola for Italian cuisine". When I saw him, I could not believe my eyes. He's so different from Arborio. Two times smaller. I can't even believe that something worthwhile can be prepared from it. So I will test it. Then I will unsubscribe. I’m thinking, rice for risotto, in a simple way, gives part of its shell to the cream and the whole grain remains, and my Viola, if I give part of itself to the cream, what will remain of it? Little-little-little puppy?

semolina

Somewhere on our forum I was tempted by brown rice. When I met, I immediately bought 2 packs. Boiled My didn't want to eat it

Somewhere on our forum I was tempted by brown rice. When I met, I immediately bought 2 packs.Boiled My didn't want to eat it

And he is not for everybody, Albin. I, too, somehow indifferent to him.

Natasha, if I’m terribly reluctant to go into the snow in search of good crabs and I make your risotto with tiger prawns, do you think it’s okay? I have them fresh frozen, I left them for Tom Yama, but the pasta for him is over. Of course, the taste of shrimp cannot be compared to crab, but what if something delicious will turn out? What do you think?

In our childhood, we saw only crushed rice. When they saw the long-grain, it was HAPPINESS

Somewhere on our forum I was tempted by brown rice. When I met, I immediately bought 2 packs. Boiled My didn't want to eat it

You can add it to white a little bit. And white will look more fun and brown will gradually disperse.

Natasha, if I’m scared to go into the snow in search of good crabs and I make your risotto with tiger prawns, do you think it’s okay? I have them fresh frozen, I left them for Tom Yama, but the pasta for him is over. Of course, the taste of shrimp cannot be compared to crab, but what if something delicious will turn out? What do you think?

Sure, not a problem! In general, I love risotto with any seafood. Squeeze here or here

Sure, not a problem! In general, I love risotto with any seafood. Squeeze here or here

Thank you! I just haven't seen the rest of your recipes yet. Boom to create!

Where can you manage everything here ?! We have not a forum, but a cornucopia

You can add it to white a little bit. And white will look more fun and brown will gradually disperse.

This is a thought. Thank you.

Natalochka, I just can't find the photo with the risotto ... So it's a shame, apparently, I accidentally deleted it!
I'll also look - there are places! It was delicious !!! My daughter chased for Champagne Brut, they bought some Italian rice (I don't remember which one). A jar of crabs was lying around in the fridge and was nearing completion. Shrimps were waiting in the wings ...
In a word, everything has grown together! Thank you - everyone really liked it!

In a word, everything has grown together! Thank you - everyone really liked it!

Wow! I am very glad that I liked it!