Followed the recipe exactly. The crab made it really "fishy"- very strong flavor. I would not likely make this again, mainly because CL's Seafood Risotto is far better.
Truffled Shrimp and Crab Risotto
The earthiness of truffle oil is an unexpected complement to fresh shellfish.
Yield: 4 servings (serving size: 1 cup)
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Amount per serving
- Calories: 417
- Calories from fat: 18%
- Fat: 8.4g
- Saturated fat: 3g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 2.3g
- Protein: 33.6g
- Carbohydrate: 46.5g
- Fiber: 0.9g
- Cholesterol: 181mg
- Iron: 3.1mg
- Sodium: 775mg
- Calcium: 117mg
- 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)
- Peel and devein shrimp; reserve shells. Coarsely chop shrimp.
- 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).
- 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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