Prepare the Saffron Risotto: In a large saucepan, heat the Olive Oil over medium heat. Add the Shallots and cook until softened, about 3-5 minutes.
Add the Arborio Rice and toast for 2-3 minutes, stirring constantly.
Deglaze the pan with the White Wine and cook until absorbed.
Add the Saffron Threads to the heated Chicken Broth. Begin adding the broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next. Continue for about 20-25 minutes, or until the rice is creamy and al dente.
Stir in the Parmesan Cheese and cold Butter. Season with salt and pepper to taste.
Prepare the Lemon Garlic Butter Sauce: In a small saucepan, melt the Butter over medium heat. Add the Garlic and cook for 1 minute, until fragrant.
Deglaze with White Wine and reduce by half. Stir in the Lemon Juice and Heavy Cream. Simmer for 2-3 minutes, until slightly thickened.
Stir in the Parsley.
Steam or boil the King Crab Legs according to package directions (usually 5-8 minutes).
Serve the Crab Legs immediately over a bed of Saffron Risotto, drizzled with the Lemon Garlic Butter Sauce.
Ingredients
2
1.5 lb680 gKing Crab Legs-fresh or high-quality frozen
1 tbsp15 mLOlive Oil-extra virgin
1/2 cup120 mLShallots-finely minced
1.5 cups360 mLArborio Rice
1/2 cup120 mLDry White Wine-Sauvignon Blanc
6 cups1.4 LChicken Broth-low sodium, heated
1/4 tsp1.25 mLSaffron Threads
1/2 cup120 mLParmesan Cheese-grated
2 tbsp30 mLButter-unsalted, cold
6 tbsp85 gButter-unsalted
3 cloves15 mLGarlic-minced
2 tbsp30 mLLemon Juice-freshly squeezed
1 tbsp15 mLWhite Wine-dry
1/4 cup60 mLHeavy Cream
1 tbsp15 mLParsley-chopped
Equipment
Large saucepan
Small saucepan
Large pot
Steamer basket
Knife
Cutting board
Instructions
Prepare the Saffron Risotto: In a large saucepan, heat the Olive Oil over medium heat. Add the Shallots and cook until softened, about 3-5 minutes.
Add the Arborio Rice and toast for 2-3 minutes, stirring constantly.
Deglaze the pan with the White Wine and cook until absorbed.
Add the Saffron Threads to the heated Chicken Broth. Begin adding the broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next. Continue for about 20-25 minutes, or until the rice is creamy and al dente.
Stir in the Parmesan Cheese and cold Butter. Season with salt and pepper to taste.
Prepare the Lemon Garlic Butter Sauce: In a small saucepan, melt the Butter over medium heat. Add the Garlic and cook for 1 minute, until fragrant.
Deglaze with White Wine and reduce by half. Stir in the Lemon Juice and Heavy Cream. Simmer for 2-3 minutes, until slightly thickened.
Stir in the Parsley.
Steam or boil the King Crab Legs according to package directions (usually 5-8 minutes).
Serve the Crab Legs immediately over a bed of Saffron Risotto, drizzled with the Lemon Garlic Butter Sauce.
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