Instructions:

1. Melt butter in the 180ºC (350ºF) preheated electric skillet. Add diced onions and leek, sauté until soft, about 2 minutes.
2. Add Arborio rice and sauté for 3 minutes to toast and butter coat the rice kernels.
3. Add thyme sprigs, rosemary stalks, bay leaf, pepper and salt. Stir to distribute and add wine. Cook and stir until all wine is absorbed. Add vegetable stock one cup at a time, continuously stirring. Repeat the process of pouring and stirring until the rice is cooked to preference. (it should be firm to the bite or ‘al dente’, remember rice will be cooked more when risotto is assembled with the remaining ingredients)
4. If not using right away, remove from heat and lay out on a sheet pan to cool, Discard herb stems and bay leaf. Reserve until use.

Assembling Risotto:
1. Add king crab, peas and butter to hot risotto. Season with salt and pepper and stir to incorporate.
2. Add chopped parsley, sliced green onions and parmesan cheese.
3. Finish risotto with cream, taste for seasoning and add vegetable stock if a thinner risotto is desired.
4. Remove form heat and serve.

Back to Foodies Recipes