Alaska's Wild Gourmet: Dungeness Crab Risotto

With a fennel saffron crab reduction

Alaska's Wild Gourmet: Dungeness Crab Risotto
Dungeness Crab Risotto with a fennel saffron crab reduction (“Alaska's Wild Gourmet” photo)

This delicious Dungeness crab recipe will be featured on Alaska’s Wild Gourmet. Check here for air dates and times.

Makes: 6 entrée-size servings

Total prep and cook time:  1 hour, 45 minutes to 2 hours

Ingredients:


  • Fennel Saffron Crab Reduction
  • 1 2-pound live Dungeness crab
  • 1 tablespoon olive oil
  • 1 fennel bulb
  • 1/2 cup minced shallot
  • 2 garlic cloves
  • 2 tablespoons tomato paste
  • 1/2 teaspoon saffron threads
  • 1/4 teaspoon fennel seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Directions:


  • Heat 5 cups of water to boiling point in large pot
  • Add whole crab – rinsed thoroughly – steam for 15 minutes, remove crab and let cool
  • De-shell and clean out the messy guts, reserving white meat for risotto
  • Put shells back in to the pot of hot water
  • Add fennel bulb
  • Cook for 30 minutes, then strain the liquid from solids, reserving liquid
  • In separate pan, add olive oil and sauté shallots and garlic until translucent
  • Add tomato paste, cook for a few minutes, add fennel seeds and saffron threads
  • Cook a few more minutes, add salt and pepper, and reserved liquid
  • Simmer and reduce this liquid to half the volume, strain reduction using a coffee filter

Ingredients (saffron crab reduction):

  • Dungeness crab Risotto
  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 2 cup Arborio rice
  • 2 cup dry white wine
  • 2 1/2 cups Fennel Saffron crab reduction liquid
  • 2 1/2 cups chicken stock
  • 1 pound steamed white Dungeness crab meat (reserved from making reduction)
  • 1/2 cup shredded parmesan cheese
  • 1/4 cup chopped fresh flat leaf parsley
  • 1/2 cup minced green onions
  • 1 cup halved red and yellow cherry tomatoes
  • Zest and juice of 1 Meyer lemon

Directions (saffron crab reduction):

  • In a large pan, heat olive oil and sauté onions until translucent
  • Add rice and stir until rice is opaque
  • Add white wine and Meyer lemon juice and cook until absorbed
  • Add mixed heated broth one cup at a time until absorbed. Stir frequently
  • Once risotto is cooked and soft, add crab and parmesan and stir until melted
  • Fold in fresh parsley, green onions, and cherry tomatoes
  • Serve with lemon zest on top

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