Quick Risotto Rosa with Alaskan King Crab and Citrus Gastrique
Quick Risotto Rosa with Alaskan King Crab and Citrus Gastrique Friends in Italy taught me the easiest and quickest way to make a great risotto.
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Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 cups arborio, vialone nano, or carnaroli rice
- 1 ½ cups canned diced organic tomatoes
- 2 cups bottled clam juice or fish stock
- 1 cup dry white wine like a Sauvignon Blanc or Pinot Grigio
- 2 tablespoons unsalted butter
- 1 1/2 pounds Alaskan King Crab legs (see note below)
- 3/4 cup grated grana padano cheese
- 2 teaspoons grated orange zest
- Salt
- freshly ground black pepper
- Flat-leaf parsley leaves, as a garnish
- 3/4 cup sugar
- 2 tablespoons water
- Juice of 3 lemons
- Juice of 3 grapefruit
- Juice of 3 oranges
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