Learn to make a superb tomato risotto with crab and green onions, presented by Yoshimi Hidaka, owner chef of Ristorante Acquapazza. This recipe meticulously explains the fundamental steps using Japanese rice, allowing anyone to enjoy an authentic taste. Its versatility ensures it will enrich any meal.
Ingredients
Main Ingredients (1-2 servings)
- Crab meat 200g
- Green onion 1/3 stalk
- Rice 160g (approx. 1 cup)
- Onion (minced) 1 tsp
- Hot water 3-4 cups
- Butter 25g (approx. 2 tbsp)
Seasonings
- Tomato sauce 2 tbsp
- Garlic (minced) 1 tsp
- White wine (small amount)
- Extra virgin olive oil (to taste)
- Parsley (minced) (small amount)
- Salt (to taste)
- Pepper (to taste)
Steps
- Add 25g butter or to taste of extra virgin olive oil to a pot.
- Add 1 tsp minced onion and sauté over low heat.
- Once the onion is fragrant, add 160g uncooked rice (do not wash) and stir to coat the grains with oil.
- When the rice grains are glossy, add a small amount of white wine and cook until the alcohol evaporates.
- Gradually add 3-4 cups of hot water, stirring occasionally, and cook the rice.
- Finely chop 1/3 stalk of green onion.
- In a separate pan, heat to taste of extra virgin olive oil and sauté the chopped green onion.
- Once the green onion is softened, season with to taste of salt.
- Add 200g crab meat to the sautéed green onion, stir-fry lightly, and create the risotto base.
- Add 2 tbsp tomato sauce to the risotto while it's cooking.
- Add to taste of salt, to taste of extra virgin olive oil, and a small amount of butter, then mix well (mantecare).
- Plate the risotto, sprinkle with a small amount of minced parsley, and drizzle with to taste of extra virgin olive oil to finish.
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