- Yield: 4 servings
Saffron Risotto with Lump Crab
Recipe courtesy of Chef Mauro Zanusso, Jové Kitchen & Bar at the Four Seasons Resort Palm Beach (Fla.)
- Place the vinegar in a small saucepan and reduce it to one-third. Move it off the heat and stir in three tablespoons of butter. Set aside in the refrigerator.
- Bring chicken stock to a boil. In a separate pan, add the rest of the butter and the onion. Sweat the onion until it is translucent and add the rice. Toast the rice until it is golden brown. The grains should be hot to the touch. Add salt, saffron and just enough chicken stock to cover the rice. Bring to a simmer and cook to desired doneness, adding more chicken stock as needed. The rice should be gently infused with the stock. Before taking the risotto off the heat, stir in the green peas and half the crab meat.
- Let the risotto rest for two minutes. Add the Parmesan and acidic butter and emulsify to create creaminess. Plate the risotto and garnish with the rest of the shredded crab meat.