Crispy Crab Risotto - No Fail Recipes

Ingredients

• 10 oz. Arborio rice 2 oz. onion, chopped 14 oz. fish stock 3 oz. dry white wine 1 lb. cooked Dungeness crab meat 3 oz. butter 2 tbsp. parmesan cheese salt and pepper to taste
• 1 lb tomatoes, peeled and chopped 1 tbsp tomato paste 1 cup fish stock 2 oz. onion, chopped 1 bunch tarragon 2 oz. butter
• Saute onion in butter over medium heat until golden brown. Add rice and stir, making sure rice is coated in butter.
• Add white wine and cook 2 or 3 minutes, until liquid is reduced by half
• Add the fish stock and cook 15 minutes until there is no more liquid, stirring constantly.
• Add crab meat, butter, parmesan cheese, salt and pepper.
• Shape risotto into a disc about 1.5 inches thick
• Refrigerate for 2 hours
• Before serving, fry the risotto cake with butter, approximately 2-3 minutes per side, until crispy.
• Serve on a bed of Tomato Coulis
• Combine chopped tomatoes, tomato paste, and 14 oz. of the fish stock in a sauce pan and cook slowly for 1 hour.
• Blend cooked mixture, strain, and add 3 oz. of butter.
• Appetizer