This delicious risotto comes from Chef Maurizio Ferrarese of Quattro, the beautiful restaurant at the Four Seasons Houston Hotel. Pair with an unoaked Chardonnay.
Melt half the butter and sweat the onion in the pan without coloring. Add the rice and stir/sweat
without coloring for 2 –3 minutes. Add enough water to just cover the rice and season lightly with salt. Add the asparagus puree. Continue to stir gently as the rice begins to absorb the liquid and add more water as necessary to continue cooking.
After 5 minutes of boiling add the diced asparagus. The rice will take approximately 15 minutes to cook and must remain al dente. After 15 minutes of this process, taste the rice to check the firmness. When ready complete the risotto, remove pan from heat and add 1oz of butter and a spoon of olive oil. Stir in well, and finish with 1 ounce of fresh grated Parmigiano. Taste for seasoning.
To finish the plate, mix the crab meat with a little bit of dill, lemon juce, grated lemon skin.
Add some shaving of asparagus, and a tomato petal. Pour the risotto into the center of a large bowl. Place the crab mix on the risotto
- 1 cup risotto vialone nano or carnaroli
- 1 small onion brunoise
- 5 tablespoons butter
- 10 asparagus
- 1/3 cup grated parmigiano
- ¼ cup jumbo crab
- Extra virgin olive oil
- 4 qt boiling water
- 3 each shallot
- 1 bunch of asparagus
Green Asparagus Puree