Seaweed Risotto with Jumbo Lump Crabmeat Recipe

Name: Seaweed Risotto with Jumbo Lump Crabmeat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1/3 cup chopped shallots in fine dice; 3 cloves of garlic in fine dice; 1 1/2 cups or so Arborio Rice; 5 cups (reserving 1 cup) of hot Maine Coast Sea Vegetable stock (Dashi); 1 pound hand picked Jumbo Lump Crabmeat at room temperature (30 minutes) picked over for cartilage; 1 tablespoon chopped fresh tarragon; 2 tablespoons of chopped chives; Juice of 1/2 lemon; 1/2 teaspoon plus of Nori granules with ginger, (Maine Coast Sea Vegetables); 4 tablespoons of Nori, Maine Coast Sea Vegetables cut in julienne

Servings: persons

1 tablespoon extra virgin olive oil
1/3 cup chopped shallots in fine dice
3 cloves of garlic in fine dice
1 1/2 cups or so Arborio Rice
5 cups (reserving 1 cup) of hot Maine Coast Sea Vegetable stock (Dashi)
1 pound hand picked Jumbo Lump Crabmeat at room temperature (30 minutes) picked over for cartilage
1 tablespoon chopped fresh tarragon
2 tablespoons of chopped chives
Juice of 1/2 lemon
1/2 teaspoon plus of Nori granules with ginger, (Maine Coast Sea Vegetables)
4 tablespoons of Nori, Maine Coast Sea Vegetables cut in julienne

1
Preparation:
2
Heat the oil in the cooker.
3
Cook the shallots and garlic over medium/high heat stirring frequently, for one minute.
4
Add in the rice, stirring to coat with the shallot mixture.
5
Add 4 cups of the hot stock and avoid the spluttering--stir quickly.
6
Lock the lid in place.
7
Over high heat bring to high pressure.
8
Lower the heat enough to maintain high pressure and cook for no more than 5 minutes.
9
Reduce the pressure by placing the pot tilted under a running cold water tap.
10
Remove the lid tilting it away from you.
11
Stir the risotto and test for texture and moisture.
12
Stir in 3/4 of the crabmeat gently along with the tarragon and the chives and lemon.
13
Divide into four portions into warm pasta bowls.
14
Divide and top with the remaining crabmeat.
15
Sprinkle over the Nori granules and crown with the Julienne of Nori.
16
Tips: If the Risotto is not creamy enough add a little more stock over medium heat stirring constantly until the rice achieves the right consistency.
17
It should be tender but chewy and quite moist not running wet.
18
Always keep extra hot stock on the side to adjust the Risotto.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1/3 cup chopped shallots in fine dice, 3 cloves of garlic in fine dice, 1 1/2 cups or so Arborio Rice, and more.

Yes, Seaweed Risotto with Jumbo Lump Crabmeat falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seaweed Risotto with Jumbo Lump Crabmeat

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions