Entree: Antarctica – National Cuisine – Snow Crab Risotto (A creamy arborio rice dish cooked slowly with sweet snow crab meat and citrus aromatics)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 4 tbsp (60 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 garlic cloves, minced
- 1 1/2 cups (300 g) arborio rice
- 1/2 cup (120 ml) dry white wine
- 5 cups (1.2 L) seafood or fish stock, kept hot
- 1 lb (450 g) cooked snow crab meat, picked free of shells
- 1 cup (100 g) finely grated Parmesan cheese
- 1 lemon, zested and juiced (about 50 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Heat 2 tbsp butter and the olive oil in a wide heavy-bottomed saucepan over medium heat. Add the chopped onion and a pinch of salt and cook until translucent, about 5–7 minutes. Add garlic and cook 30 seconds until fragrant.
2. Add the arborio rice and stir to coat the grains in fat, toasting gently for 1–2 minutes until edges become slightly translucent. Pour in the white wine and stir until mostly absorbed.
3. Reduce heat to medium-low. Add 1 cup (240 ml) of hot stock and stir frequently until the liquid is nearly absorbed. Continue adding stock, 1 cup at a time, stirring often and allowing each addition to be absorbed before adding the next, about 18–22 minutes total, until the rice is creamy and al dente.
4. When the rice is nearly done, stir in the cooked snow crab meat to warm through, reserving a few large pieces for garnish. Add the remaining 1 tbsp butter, lemon zest, lemon juice, and Parmesan; stir vigorously to emulsify into a creamy consistency.
5. Season to taste with additional salt and pepper. If the risotto is too thick, stir in up to 2 tbsp (30 ml) hot stock to loosen.
6. Spoon into warmed bowls, top with reserved crab pieces and chopped parsley, and serve immediately.