↞ recipe box start page
Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
4 ears white corn, husked
1 cup sliced shiitake mushrooms
4 tbsp olive oil
5 cups low salt chicken stock, hot
1-1/4 cup finely chopped onions
1-1/2 cup Arborio rice
1/2 cup white wine
1/2 lb jumbo lump backfin crabmeat
2 cups stemmed baby spinach
2 tbsp grated Parmesan cheese
1-2 tbsp minced jalapeno (optional)
Salt only if necessary
2 tbsp freshly chopped parsley
2 tbsp minced chives
1 tomato, large, peeled, seeded and diced
Additional cheese for garnish
Remove corn from the cob. Reserve 1 cup of the kernels. Puree the remaining corn in a food processor. Saute the mushrooms in 2 tbsp of the olive oil until brown. Set both the corn and mushrooms aside.
Heat remaining 2 tbsp olive oil in a heavy large saucepan over medium heat. Add onion and saute 2 minutes. Add rice; stir 3 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add 1 cup hot stock. Simmer until liquid is absorbed, stirring often.
Continue adding stock 1/2 cup at a time until rice is tender but still firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 25 minutes.
Mix corn puree, corn kernels, mushrooms, spinach, crab, 2 tbsp butter, jalapeno and Parmesan into the rice. Check for seasoning. Add a little chicken stock if necessary to moisten. Remove from heat and spoon into soup bowls. Top with tomato, parsley, and chives. Sprinkle with additional cheese if desired. Serves 4.
Serve with a medium-bodied crisp white wine such as a Sancerre or Pouilly-Fume, a Sauvignon Blanc or a white Bordeaux. This would also work with a slightly chilled light red such as a Beaujolais or a Pinot Noir.
view more member recipes
SWEET CORN AND CRAB RISOTTO
view my recipes
print
save
Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
4 ears white corn, husked
1 cup sliced shiitake mushrooms
4 tbsp olive oil
5 cups low salt chicken stock, hot
1-1/4 cup finely chopped onions
1-1/2 cup Arborio rice
1/2 cup white wine
1/2 lb jumbo lump backfin crabmeat
2 cups stemmed baby spinach
2 tbsp grated Parmesan cheese
1-2 tbsp minced jalapeno (optional)
Salt only if necessary
2 tbsp freshly chopped parsley
2 tbsp minced chives
1 tomato, large, peeled, seeded and diced
Additional cheese for garnish
Remove corn from the cob. Reserve 1 cup of the kernels. Puree the remaining corn in a food processor. Saute the mushrooms in 2 tbsp of the olive oil until brown. Set both the corn and mushrooms aside.
Heat remaining 2 tbsp olive oil in a heavy large saucepan over medium heat. Add onion and saute 2 minutes. Add rice; stir 3 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add 1 cup hot stock. Simmer until liquid is absorbed, stirring often.
Continue adding stock 1/2 cup at a time until rice is tender but still firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 25 minutes.
Mix corn puree, corn kernels, mushrooms, spinach, crab, 2 tbsp butter, jalapeno and Parmesan into the rice. Check for seasoning. Add a little chicken stock if necessary to moisten. Remove from heat and spoon into soup bowls. Top with tomato, parsley, and chives. Sprinkle with additional cheese if desired. Serves 4.
Serve with a medium-bodied crisp white wine such as a Sancerre or Pouilly-Fume, a Sauvignon Blanc or a white Bordeaux. This would also work with a slightly chilled light red such as a Beaujolais or a Pinot Noir.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Corn Risotto
by suemunzlinger
serves 4-6 4 cups low-sodium chicken stock or vegetable broth, 2 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter, divided 1 medium onion, very finely chopped 1 cup arborio ric
by suemunzlinger
serves 4-6 4 cups low-sodium chicken stock or vegetable broth, 2 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter, divided 1 medium onion, very finely chopped 1 cup arborio ric
Fresh Corn Risotto
by ICOOK2
2 cups fresh corn kernels 2 tablespoons olive oil 2 green onions, chopped 1 cup Arborio rice 3 to 4 cups hot vegetable or chicken broth 1/3 cup grated Parmiagiano Reggiano cheese Puree 1 cup c
by ICOOK2
2 cups fresh corn kernels 2 tablespoons olive oil 2 green onions, chopped 1 cup Arborio rice 3 to 4 cups hot vegetable or chicken broth 1/3 cup grated Parmiagiano Reggiano cheese Puree 1 cup c
Fresh Corn Risotto With Wild Rice & Pancetta
by sgre52160
2 tablespoons butter 2 tablespoons olive oil 8 ounces pancetta, chopped 1 large onion, finely chopped (1 cup) 1 1/4 cups uncooked Arborio rice 1 cup dry white wine or chicken broth 1/4 to 1/2 te
by sgre52160
2 tablespoons butter 2 tablespoons olive oil 8 ounces pancetta, chopped 1 large onion, finely chopped (1 cup) 1 1/4 cups uncooked Arborio rice 1 cup dry white wine or chicken broth 1/4 to 1/2 te
Corn And Crab Soup
by sgre52160
1 onion, chopped 1 roasted red pepper, chopped 2 stalks celery, chopped fine 1 bunch green onions, chopped 2 clove garlic, minced 1/2 cup butter 16 oz can cream-style corn 2 cups fresh corn cut
by sgre52160
1 onion, chopped 1 roasted red pepper, chopped 2 stalks celery, chopped fine 1 bunch green onions, chopped 2 clove garlic, minced 1/2 cup butter 16 oz can cream-style corn 2 cups fresh corn cut
Crab And Corn Cakes
by sgre52160
1 cup corn 2 clove garlic, crushed 1 tsp Dijon mustard 1 egg 1 tsp Worcestershire sauce 1/2 cup crab 1/2 cup flour 2 green onions, chopped Blend 1/2 cup corn and next 3 ingredients in a food
by sgre52160
1 cup corn 2 clove garlic, crushed 1 tsp Dijon mustard 1 egg 1 tsp Worcestershire sauce 1/2 cup crab 1/2 cup flour 2 green onions, chopped Blend 1/2 cup corn and next 3 ingredients in a food
view more member recipes
related CDKitchen recipes
Old-Fashioned Crab Cakes
Fresh Corn Risotto
Smoked Black Cod With Alaska King Crab And Shrimp Risotto
Sweet Corn And Crab Risotto
Pan Roasted Scallops With Cinnamon-Orange Reduction And Seafood Risotto
Vietnamese Crab and Corn Porridge
Sweet Corn On The Cob Salad
Beef & Mushroom Risotto
Chinese Crab And Corn Soup
Ivar's Crab Louie Salad