2 lb of Carnaroli rice.
1/2 quart of coconut milk.
1 glass of prosecco sparkling wine
1 each garlic cloves
1 spoon of tomato paste
1 quart of king crab stock
1 lb of fresh King crab
1 bunch of Italian parsley.
2 each shallots
Wash and clean the king crab legs, cut open it remove the crab meat.
Wash the shell and put it in a large casserole with roughly chop, onion, celery, and carotts, add some herbs like, thyme, sage, mint, parsley, garlic;
roasted the vegetables in the by wrabbing first with a spoon of olive oil.
As soon as the vegetables start to caramelized, remove from the oven put the veggies in the casserole with the crab shell, add the tomato paste, braised all toghether for 5 minutes, diluited with ice water, deglaze the vegetables roasting,
also, let start to warm up on the stove with a flame medium high, until it will rich the boiling point.
Start simmerring until reduce by half.
I a large sauce pan, heat it up with some butter, adding the fine chopped scallops, let them sweat into the butter.
Add the carnaroli rice and slowly toasted in the shallots butter for ten minutes, start to pouring few ladles of the crab stock into the rice;
Bring to simmer add the warm coconut milk, finished until al dente texture,
Turn off the flame add the king crab, few drizzled of extra virgin oil, some lemon zest, zesty garlic and fine chopped Italian parsley, stir in whell.
Place the rice on large ring centered it on the middle of a large dinner plate; garished with toasted king crab meat in butter, and pouring the crab bisque stock,
previusely reduce with the last part of the cream to a viskovisity and velvety syrupy consistency.
Wine pairing Zio Villa Bucci riserva verdicchio 2017
