Wednesday, March 3, 2010

Is it Lent Yet?

We no longer celebrate Lent. However, so many friends and loved ones do, so I'm going to post two recipes today.

Risotto with King Crab and Truffles Serves 4-6

5 TBSP Unsalted Butter
1 Large Onion, minced
14 Ounces Risotto
3 sprigs Thyme
5 Cups Coconut Milk
2/3 Cup Dry White Wine
2lbs King Crab, cooked and shelled
6 TBSP Fresh Parsley, chopped finely
4 drops of Truffle Oil
3 Hard Boiled Eggs, sliced
1 Small Black Truffle, shaved

Melt butter in large pan, add onion and saute gently until translucent. Add the risotto, thyme, coconut milk and wine, stir once to blend and cook , uncovered, for 15 minutes. Cut the crab into large pieces, set half aside. Stir parsley, truffle oil and half of the crab into the mixture, cover and let rest for 5 minutes. Transfer to a warm serving platter, arrange the remaining crab, eggs and truffle on the risotto. Enjoy!!!

No comments:

Post a Comment