Clawsome Crab Risotto
Pairs well with both Cobblestone Cuvée and My Rock Rosé These two wines will help reveal all of the subtle delicate flavors in this dish beneath the rich exterior. The fresh acidity of both wines cuts through the fats in the risotto, revealing flavors of crab, fennel and onion. Both work well with this dish, but each has its own unique effect on the food. Cobblestone Cuvée accentuates the onion and bread crumb flavors underneath the cream, while the Rosé loves to show you more of the delicate crab and fennel flavors.
- 4 Tbsp Butter
- 4 Tbsp Mild Olive Oil
- 2 Cups Diced Yellow Onion
- 2 Bulbs Fennel, cut into dice
- 2 Cups Arborio rice
- 6 Cups fish or chicken stock
- 1 Lb picked over crab meat
- 12 oz heavy cream
- 1/2 Cup parmesan
- Scallions for garnish
- Salt & Pepper to taste
- Warm the butter and olive oil over moderate heat in a large high sided saute pan or a wide saucepan. Add the onions and saute for 5 minutes over low heat. Add the fennel and sauté until the onions are translucent and sweet, about another 5 to 7 minutes.
- While the onions are cooking, bring the stock to a boil. Reduce the heat and keep stock at a simmer.
- Add the rice to the onions and fennel and cook, stirring occasionally for about 3 to 5 minutes, over low heat until the rice is opaque. Add 1 cup of stock and stir until it is absorbed. Add another cup of the stock and cook over low heat, stirring occasionally.
- Repeat with 2 more cups of stock, stirring occasionally as the liquid is absorbed. When rice is al dente add heavy cream and parmesan and mix for a nice creamy texture, fold in the crab.
- Plate, garnish with scallion, and pair with Stonemason Cellars My Rock Rose.