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Crab Risotto with Chili & Sorrel
Sorrel is a leafy perennial herb with a mild lemon flavour. Here, it adds a lovely note of citrus to the finished dish. Sorrel can be found in larger supermarkets and is often sold in clamshell packages with the fresh herbs.
Loading ...April 8th, 2012
Recipe Developed by Paula Bowman
Servings
4Prep Time
5 minutesCook Time
20 minutesIngredients
Directions
Combine clam juice and water in a saucepan set over medium-high heat and bring just to a boil. Reduce heat to low and simmer gently.
Set a large saucepan over medium heat and add olive oil. Add onion, salt and red pepper flakes and cook until onions are translucent, about 3 minutes. Add rice and use a wooden spoon or a heat-safe spatula to stir until coated in oil, about 1 minute. Add wine, cook and stir just until the liquid is almost fully absorbed. Reduce heat to medium-low, ladle 1-cup clam juice mixture into rice, and stir until almost fully absorbed, about 3 minutes. Repeat process until rice is creamy and tender and most of broth has been absorbed, about 18-20 minutes. You may not need all of the broth. Remove saucepan from heat, stir in crab meat, butter, lemon zest and juice and season with salt and pepper to taste. Cover and let stand for 2 minutes before dividing risotto among bowls and garnishing with sorrel.
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