Asparagus Risotto With Crab And Orange Gremolada Recipe

Ingredients for Asparagus Risotto With Crab And Orange Gremolada

• Chicken Broth
• 1 cup water
• 1 pound asparagus
• 2 tablespoons butter
• Vegetable Oil
• 1 small yellow onion, finely chopped
• Arborio Rice
• Dry White Wine
• Salt to taste
• Crabmeat
• Orange Zest
• Garlic Cloves
• Fresh Parsley
• Black Pepper

How to Make Asparagus Risotto With Crab And Orange Gremolada

1. Bring 4 cups of vegetable broth and 1 cup of water to a simmer in a medium saucepan.
2. Snap off the tough ends of 1 pound asparagus and cut into 1-inch pieces. Add to the simmering broth and cook until tender-crisp, about 4 minutes.
3. Remove asparagus with a slotted spoon, rinse under cold water, and set aside.
4. Maintain the broth at a gentle simmer.
5. In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat.
6. Add 1 small finely chopped yellow onion and cook until softened and translucent, about 5 minutes.
7. Add 1 ½ cups Arborio rice and stir constantly until the grains become translucent around the edges, about 2 minutes.
8. Pour in ½ cup dry white wine (Italian Sauvignon Blanc recommended) and stir until absorbed.
9. Add ½ cup of the warm broth to the rice, stirring frequently until absorbed.
10. Continue adding broth, ½ cup at a time, stirring constantly until each addition is absorbed before adding more. The rice should be creamy and al dente.
11. This process should take about 20-25 minutes. The risotto should be creamy and have a slight resistance (al dente).
12. Stir in 1 cup cooked crab meat and the cooked asparagus during the last few minutes of cooking.
13. Remove from heat and stir in 2 tablespoons of butter and ½ cup grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
14. Prepare the gremolada: Finely zest 1 orange and finely chop the zest. Combine with 2 tablespoons chopped fresh parsley.
15. Serve immediately, garnished with the orange gremolada.