Roasted corn & crab risotto is a flavorful dish made with crab and oven roasted corn. It is creamy in texture and very tasty. Also, this dish is not limited to dinner. It will also make for the perfect appetizer or side dish.
What is risotto?
Risotto (Arborio rice) is a rice, usually used to prepare Italian rice dishes. It is prepared with white wine and a type of broth (chicken, beef or seafood). Broth is continuously added until rice is creamy in consistency.
My roasted corn and crab risotto is prepared this way, except, I added roasted corn and lump crab meat. I also add a little heavy cream to make it a little more creamier.
How to prepare Roasted Corn & Crab Risotto
Contrary to popular opinion, risotto is actually easy to prepare. However, it does require a lot of attention and patience.
The process of making risotto requires you to repeatedly add hot or warm broth until the rice is creamy in texture. When I say creamy, please don’t confuse that with mushy. While your rice should be creamy, it should still have a little firmness to it. As long as risotto stays warm, it will continue to cook, so it is important to not overcook.
When preparing this recipe, the crab and corn isn’t added until right before the last ladle or cup of broth is added. I also add a little heavy cream for more creaminess.
Ingredients:
- Ears of corn
- Unsalted butter
- Shallot
- Garlic
- White wine
- Risotto rice (Arborio rice)
- Chicken broth/stock
- Parmesan cheese
- Lump crab meat
- Heavy cream
- Fresh parsley – optional
Simple Steps:
- Roast corn by brushing with butter, and roasting in preheated oven.
- Shave kernels from ears of corn, and set aside.
- Add butter to skillet or dutch oven, and add aromatics (shallot and garlic). Cook for a few minutes before adding white wine.
- Once white wine is reduced, stir in risotto rice. Once translucent, began adding broth/stock ladle by ladle.
- You will continue to add broth until liquid is absorbed. Repeat this step until risotto is almost creamy in texture.
- Right before adding the last ladles of broth, stir in the roasted corn, crab, cream, parmesan cheese and cream.
- Serve immediately!
Roasted Corn and Crab Risotto
Ingredients
- 3 ears of yellow or bi-color corn fresh
- 6 tbsp. unsalted butter
- 1 shallot diced
- 4 garlic cloves minced; equivalent to 2 tbsp.
- 1 cup dry white wine
- 1 1/2 cups risotto rice
- 6 cups chicken broth/stock
- 1/2 cup freshly grated parmesan cheese
- 1 lb. lump crab meat
- 1/2 cup heavy cream
- salt and pepper to taste
- fresh parsley for garnish optional
Instructions
- Preheat oven to 425 degrees.
- Melt 1 tablespoon of butter in the microwave. Arrange ears of corn on a baking sheet. Brush each ear of corn with the melted butter. Cook in preheated oven for 20 minutes. Flip corn, and cook for an additional 20 minutes. Once corn has cooled, use a knife and cut/shave kernels from ears. Place in bowl and set aside until ready to use.
- Warm chicken broth on stove, and cover with lid to keep warm until use. I typically do this about 10 minutes before I start to prepare the risotto.
- In a large skillet or dutch oven, heat 4 tablespoons of butter over medium heat. Add shallots and cook for 3 minutes. Add garlic, and stir for 2 minutes to prevent garlic from burning.
- Add white wine, Simmer for for 2-3 minutes or until most of the liquid has reduced. While simmering, scrape the bottom and sides of pan to removed any drippings.
- Stir in risotto rice and stir until almost translucent. Add two ladles or 1/2 cup of warm chicken stock. Simmer and stir until most of the stock is absorbed. Add another two ladles or 1/2 cup, and stir until most of the stock is absorbed. Keep repeating this process by adding stock and stirring until risotto is tender, but firm and not mushy. This process typically takes between 20 – 25 minutes.
- Right before adding last ladle of stock, stir in corn, crab meat, parmesan cheese, heavy cream and 1 tablespoon of butter. Taste risotto and add salt and pepper if needed. Garnish with optional fresh parsley.
- Serve immediately.
Notes
- It is important to keep stock warm before adding to risotto.
- The longer risotto sits warm, the longer it continues to cook. For this reason, be sure to serve risotto immediately.
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