Crab & Artichoke Risotto
By: Feed by Round Pond
Pairs with our Rutherford Sauvignon Blanc
4 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
2 large artichokes, trimmed (see note)
1 whole Dungeness crab, cooked, cracked and cleaned
¾ lbs Dungeness crab meat
4 ounces pancetta, diced
1 medium onion
2 cloves garlic
¼ cup white wine
6 cups chicken broth
1-1/2 cups Arborio rice
¼ cup fresh basil, sliced
¼ cup teleme cheese
½ cup Parmesan cheese
zest from 2 lemons
salt and pepper to taste
For the Artichoke
Preheat the grill. Place artichoke hearts on hot grill and cook 3-4 minutes per side.
*Note: To trim artichoke; pull away the leaves, peel the stem and scoop out the choke. Quarter the heart and toss with a little lemon juice and 1 Tbsp of Round Pond Italian Varietal Extra Virgin Olive Oil.
Remove hearts and place in an ovenproof container with the left over olive oil and lemon mixture plus about ¼ cup of chicken broth. Cover container tightly and place in a 350 oven for 30-40 minutes, until heart are tender but not mushy. Set aside.
For the Crab
Place whole crab in an oven-proof skillet with ½ cup of chicken broth and cover. Place the skillet in the oven just prior to staring the risotto or about 15 minutes before serving.
For the Risotto
In a large saucepan over medium-low heat, heat 1 Tbsp of Round Pond Italian Varietal Extra Virgin Olive Oil. Add the pancetta and cook till crispy. Remove the pancetta with a slotted spoon and drain on paper towel.
Add 2 Tbsp Round Pond’s Italian Varietal Extra Virgin Olive Oil to saucepan and sauté the onions and garlic until translucent, about 5 minutes. Stir in rice and cook, stirring 2-3 minutes. Add the white wine and reduce till almost dry. Stir in any juice from the artichokes.
Add hot broth 1 cup at a time allowing the rice to absorb the liquid before each addition. When the rice is creamy yet still firm to the bite, about 15 minutes of cooking, stir in the crab meat, artichoke, basil, lemon zest, salt and pepper. Cook 1-2 minutes. Stir in cheeses and plate. Garnish each plate with 1 or 2 crab legs from the whole crab.
Recipe by chef Jeffrey Bernys, Napa Valley