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Thursday, June 19, 2014

Grilled Tropics of Capri Crab Risotto
Prep Time:  10 Minutes
Grill Time:   20 Minutes
Servings:       6 Servings

Ingredients:

7 cups chicken broth,
1/4 cup extra-virgin olive oil,
2/3 cup sweet onion, finely chopped,
1/2 cup sweet red peppers, seeded and finely chopped,
1 teaspoon kosher salt, divided,
1 teaspoon ground white pepper, divided,
2 cups Arborio rice,
1 cup dry white wine,
1/2 pound fresh Dungeness crabmeat, chopped,
1/2 cup fresh peas,
1 can (15.25-oz.) Tropical Fruit, reserve 3 tablespoons juice
           and drain remaining juice from fruit,
1 to 2 pinches of saffron,
2/3 cup freshly finely shredded Parmigiano-Reggiano cheese, divided,

Directions:

Preheat grill with lid down to medium-high heat and side burner of grill to high heat.

Heat broth in a 3-quart heavy duty saucepan or a 5-quart heavy duty Dutch oven over the side burner, as chicken broth begins to heat to a medium-high heat level, reduce side-burner heat to low heat and let broth simmer.


Lift lid on grill and heat olive oil in a large non-stick heavy duty 12-inch skillet to medium heat. Add the onions, peppers,  1/2 teaspoon salt and 1/2 teaspoon ground white pepper to heated olive oil and cook until partially tender, stirring frequently. Add the rice and stir to coat with the oil. Carefully, add the white wine into onions, peppers, and rice and cook until wine has reduced completely, stirring occasionally. Begin adding the broth, in 1 cup ladles, into rice vegetable risotto and cook until broth is almost absorbed, stirring frequently. Repeat with the remaining broth, into 1 cup ladles at a time, until 1cup broth remains. Stir in crabmeat, peas, tropical fruit and reserved 3 tablespoons tropical fruit juice and 1 or 2 pinches of saffron into risotto.  Sprinkle with remaining 1/2 teaspoon salt and 1/2 teaspoon ground white pepper to season. At the same time also, add in remaining 1 cup ladle of broth into risotto and cook until rice is al dente, vegetables and crab is cooked and risotto is creamy, stirring frequently, (cooking grill time should total 20 minutes). Remove risotto in skillet from heat. Serve with shredded cheese sprinkled over top or on the side of each serving.  Recipe yields 6 servings.


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