Crab risotto is an Italian dish. This is how I prepare on my way. Follow recipe.
Ingredients: simple, total time: 55 min. 2 services
30 sliced crabs media 1 kg
salt and paper to taste
100 g butter
400 g rice
2 onions/ finely chopped
3 Tbsp olive oil EVO
150 g Parmesan cheese/ grated
3 cloves garlic/ finely chopped
1 glass white wine dry
300 ml broth or one soup cube mixed with water
fresh parsley / finely chopped
lemons cut in slices
Preparation:
30 sliced crabs, wash, and clean with a brush. Take out their intestines (black color), then lower them into boiling water and cook for a few minutes, that crabs die.
Slowly remove the meat from the crabs
Put the crab shells in a large pot to wash well first and then cook.
Put olive oil in pot, 2 head of finely chopped onions, fry until yellow.
Then put the crabs in a fried onion, crushed garlic, 100 g butter.
After a little while, add white wine, wait for the alcohol to evaporate. Then add the broth season with pepper and salt, after 15 min add water in which the crab's shells were boiled and cook over low heat, add a rice, in a pot on the side of the fire do not stir. Cook until the rice is alla dente.
Serve warm with grated Parmesan. Lemons cut into slices, decorate with parsley on the top.
NOTE: Always make sure that the risotto has liquids and that the rice is not dry.
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