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–+ servings

Roasted Corn and Crab Risotto

Danielle Dunn
Creamy and flavorful risotto with roasted corn and lump crab meat
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Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Course Appetizer, dinner, lunch, Main Course, Side Dish
Cuisine American, Italian
Servings 3 people

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.
Keyword corn, crab, rice, risotto, risottorecipes, seafood
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