Carmelo's Seafood and Lemon Risotto
Carmelo was born in Taormina, Sicily and moved to Houston in 1978 with his wife Hilary and their eldest daughter Luisa. In 1985, they opened their first Carmelo's Ristorante on Memorial Drive in Houston. Enjoy his luscious Lemon Risotto featuring Alaskan King Salmon and jumbo lump crab meat.
Ingredients
- ½ lb. Lump Crab Meat
- ¾ lb. salmon filet boneless and skinless, diced
- 1 ½ cups Arborio rice
- 5 cups hot fish broth
- 2 tablespoons dry white wine
- 3 tablespoons unsalted butter
- 1 Egg Yolk
- ½ cup heavy cream
- Salt and pepper to taste
- zest ½ lemon, freshly grated
- juice ½ lemon
Instructions
- Melt 2 tablespoons of the butter in a saucepan. Add the rice and cook, stirring for 1 minute. Begin adding the broth, 1 cup at a time – stirring and adding until the rice is al dente. This will take about 15 minutes.
- In the meantime cook the salmon in the remaining butter until almost cooked, add the wine, salt and pepper and remove from heat when the salmon is done.
- Beat the egg yolk with the cream in a small bowl, season with salt and pepper; set aside. Fold the lemon zest, lemon juice, salmon and crab meat into the rice.
- Remove the rice from the heat, fold in the egg yolk and cream mixture, cover and set aside to steam for 5 minutes. Serve hot and enjoy!
Notes
Recipe and Image courtesy of Carmelo's Ristorante Italiano.
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