Coconut Milk Risotto with King Crab
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• 2 lb Carnaroli rice
• 1/2 quart coconut milk
• 1 glass prosecco
• 1 garlic clove
• 1 tbsp tomato paste
• 1 quart king crab stock
• 1 lb fresh king crab meat
• 2 shallots, chopped
• 1 bunch Italian parsley
• Lemon zest
• Olive oil, salt, pepper
Boil cleaned crab shells with roasted vegetables (onion, celery, carrot, herbs, garlic, tomato paste) to create a rich stock.
In a large pan, sweat shallots in olive oil. Toast rice 10 minutes, then deglaze with prosecco.
Gradually add warm crab stock, stirring constantly. Midway, stir in coconut milk.
Cook until al dente. Fold in king crab meat, lemon zest, parsley, and garlic.
Finish with olive oil. Plate risotto in a ring mold, top with toasted crab meat, and drizzle with reduced crab bisque.
Calories: 530 | Protein: 26g | Carbs: 41g | Fat: 29g | Sodium: 720mg | Dairy-Free
