Dungeness Crab and "Zucca" Risotto from New World Bistro Bar

Posted at: 12/19/2012 10:56 AM | Updated at: 12/22/2012 10:11 AM

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Dungeness Crab and "Zucca" Risotto

from New World Bistro Bar

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Crab and pumpking (aka Zucca), in this case butternut squash, ith olive oil, creamy mascarpone and a drizzle of olive oil is both luxurious and comforting at the same time. Served with a nice bitter endive salad and a big fat white wine, life is good!
 
(Serves 4)

  • 1 Dungeness Crab, Live or cooked (available at a local Asian market)
  • 1 butternut squash
  • 2 cup arborio rice
  • olive oil as needed
  • butter as wanted
  • ½ small onion, diced (save peelings)
  • 1 leek, cleaned, white and light green parts diced, green tops reserved)
  • 1 carrot, peeled and diced (peels reserved
  • 1 bunch flat leaf parsley, roughly chopped
  • Juice and zest of two lemons
  • 1 fresh nutmeg
  • 1/4 cup marcarpone cheese
  • Grana Padano cheese, grated
  • Salt and pepper to taste

 

  1. Make the crab-squash stock.
  2. In a heavy pot bring 1 gallon lightly salted water to a rolling boil. Drop in the crab and cook for 10 minutes. Remove the crab and cool under running water.
  3. Add to the boiling water the onion peelings, carrot peelings, half of the parsley bunch and leek greens.
  4. Split the butternut squash lengthwise. Scoop out the seeds and veins and add to the stock.
  5. Clean the crab—pull off the legs and claws, crack with a nutcracker or cut with scissors and remove the meat and reserve. Pull off the back. Any liquid and fat that is in the back also goes into the stock. Remove the “fingers” or the greyish gills and discard. Pull as much meat from the body as you can and reserve.
  6. Add all shells to the pot and simmer gently for 45 minutes to infuse the crab flavor. Strain, discard solids, save the liquid.
  7. Now make the risotto.
  8. Dice the butternut squash meat.
  9. In a heavy casserole pan over high heat coat the bottom of the pan with olive oil.
  10. Add the diced onion, leeks and carrot. Lightly season with salt and pepper and sauté for 3-4 minutes to soften the onions. Add the diced butternut squash and sauté for 3 more minutes.
  11. Add the rice and stir to coat, adding a little more olive oil if needed. Saute for three minutes.
  12. Add the lemon juice all at once and stir in well.
  13. Now start adding the stock, about 6-8 ounces at a time, and gently stir constantly until the stock is mostly evaporated. Continue with this technique, adding stock and stirring it down ladle by ladle, until most of the stock is gone and the rice is creamy and tender.
  14. Finish by adding the reserved crab meat, the mascarpone, a nice knob of butter and the chopped parsley. Garnish with freshly grated nutmeg, Grana Padano, chopped parsley and a little lemon zest. Serve at once.


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