Lemon Crab Risotto
|3 tablespoons olive oil||1 shallot, minced|
|2 garlic cloves, minced||1 ½ cups Arborio or carnaroli rice|
|¼ cup dry white wine||2 ½ cups warm chicken stock or broth|
|2 cups warm clam juice||¼ cup mascarpone cream|
|2 tablespoons butter||3 tablespoons Italian parsley, chopped fine|
|1 tablespoons fresh basil, chopped fine||2 tablespoons lemon juice|
|1 tablespoon grated lemon peel||8 ounces Blue Star Jumbo Lump crabmeat|
|¼ cup olive oil||3 garlic cloves, sliced paper-thin|
Heat the oil on medium heat. Add the oil, shallot, garlic and cook until soft. Add the rice, stirring for 3-4 minutes. Add the wine and cook down by half. While stirring, add the warm stock/juice stirring; cook on medium low for 20 minutes or just al dente. Stir in the mascarpone, butter, herbs, lemon juice and peel and season with salt and pepper. Fold in the crabmeat before serving and top with the crispy garlic and a little of the garlic oil.
Place the sliced garlic in a saucepan with the oil. Turn on the burner to medium; allow the garlic to turn golden, shaking the pan from time to time. Strain the garlic from the oil immediately and reserve the oil. When the oil and garlic have both cooled, place the crispy garlic in the oil. It keeps crispy in the oil for 2-3 days.