Easy to make, and great to the taste. As you will see, even the kids will love this, and it can easily be altered to a veggie-friendly version, too!
INGREDIENTS
2 Large King Crab Legs – Cooked
3 Cups Vegetable Broth
1 Cup Arborio Rice (Risotto)
1 Cup Artichoke Hearts
3 Cloves Garlic
2 Green Onions
1/3 Cup Fresh Grated Parmigiano Reggiano (Parmesan Cheese)
1/4 Cup Pine Nuts
2.5 Tbsp. Butter
2 Tbsp. Olive Oil
RECIPE
Using kitchen shears or a nut cracker, shell crab meat, break into large bite-sized chunks, cover and place in refrigerator.
Finely chop green onion and mince garlic. Set aside.
In large sauce pan heat butter and oil. Saute garlic until translucent. Add rice and saute another 2-3 minutes.
HINT #1: For even more artichoke flavor, use the marinating oil from the artichoke hearts instead of the Olive Oil.
Very slowly add 1 cup of the broth to the rice, stirring almost constantly and making sure that liquid is absorbed by rice before adding more broth. Continue adding broth 1 cup at a time in this fashion.
HINT #2: Yes, this is a bit more labor intensive than most of my recipes. So, turn on some tunes, or a great game on the tube, and mouth-breath your way through the next 20-25 minutes. 😉
Once liquid is mostly absorbed by rice, slowly stir in parmesan cheese. Reduce flame to low.
Now, add green onions and pine nuts. Stir in well.
Add artichoke hearts and very gently fold into Risotto mixture.
If it’s an all-carnivore crowd, skip to the next step. But, if you have any vegetarians in the group, go ahead and remove suitable amount to serve them.
Add crab meat and very gently fold into Risotto mixture. Try to keep the crab from breaking up too much.
Cover sauce pan for about one minute until crab warms. Serve with salad and warm bread.
This dish goes over big-time with folks of all ages. As you can see, it met with rave reviews from the Cavegirl. She couldn’t get it into her mouth fast enough! 😉
Prep Time = 12 minutes
Cook Time = 25-30 minutes
Serves 4
©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.
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