Recipe - Risotto With Crabmeat And Peas

2 tablespoon Butter; unsalted
1 small Onion; peeled and finely
chopped
3 cup Fish stock
1 cup Italian Arborio rice
1 cup White wine
12 ounce Crabmeat; fresh
1 cup Peas; fresh
One half cup Parmesan; grated
Ground black pepper; to
taste

Melt the butter in a heavy saucepan at least 8" in diameter over medium low
heat. Add the onion. Cook gently, stirring occasionally with a wooden
spoon, until the onion is translucent. Meanwhile, bring the stock to a boil
in another pan. (You may have some stock left over when you finish.) When
stock boils, turn off the heat but keep the stock warm. When onion is
translucent, add all the rice to the onion. Fold the butter into the rice
until it is well coated. Add the wine. Stir. The wine will quickly be
absorbed. Add enough stock to just cover the rice. Reduce the heat as low
as possible. Turn the rice using the wooden spoon to make sure it absorbs
the stock evenly without sticking to the pan. Keep adding stock at 5 to 10
minute intervals just enough to recover the rice. Turn the rice to absorb
stock at each interval. The rice should not get dry, but it should not
drown in stock either. The slower you cook it, the better it will be. Pick
over the crabmeat, discarding any bits of shell. In 20 to 30 minutes, start
tasting the rice. It should begin to soften, as pasta begins to soften,
with brittleness turning to pliancy. Cooking time will vary according to
the stove heat, altitude, room temperature and the age of the rice. As the
rice becomes pliant, about 10 minutes before it is done, add the crabmeat
and fold it in gently. A minute or two later add and fold in the peas,
which should cook about 5 minutes. Because of the added bulk, you may have
to turn the heat up slightly. When rice is still firm but no longer
brittle, stir in the cheese and cover for a minute or two to allow rice to
become very hot. Add freshly ground black pepper to taste. Serve
immediately.

JOEL.EHRLICH@SALATA.COM

(JOEL EHRLICH)

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