Wednesday, February 5, 2020

Dungeness Crab Risotto + Val d'Oca Prosecco #ItalianFWT #Sponsored

This is a sponsored post written by me in conjunction with the February #ItalianFWT event.
Wine samples were provided for this post and this page may contain affiliate links.

This is the third wine that I received and am pairing from sponsor Val d'Oca.* You can read about the wine cooperative in my post - Handrolled Pasta alla Gricia + Val d’Oca Prosecco Millesimato. 

In the Glass

This bottle - their Prosecco DOC Treviso Extra Dry - is a blend of 85% Glera and 15% Pinot Grigio and Chardonnay. This sparkling wine was crisp with a generous amount of bubbles. To the eye, it was almost clear with flecks of gold at the edges. To the nose, I got aromas of apple and wildflowers. And on the palate, it was almost citrusy and went down a little too easily! Jake mentioned that it was definitely "gulpable." So, we had to force ourselves to sip and savor.

On the Plate

Pairing processo with seafood, at least in my household, is always a win. So, when I saw dungeness crab at the fish market, I scooped up two and opted to make a crab risotto as match for the wine.

Ingredients makes 8 servings
  • 1 organic white onion, peeled and diced (approximately 1 C)
  • 1 leek, trimmed and thinly sliced (approximately 1/2 C)
  • 2 T butter
  • splash of olive oil
  • 3 C arborio rice
  • 8 C liquid (I used a mixture of fish stock and water)
  • 1 T fresh basil, finely chopped
  • 2 C dungeness crab meat + cracked, cleaned claws for serving
  • 8 oz mascarpone cream
  • freshly ground pepper to taste
  • freshly ground salt to taste
  • Also needed: parmigiano reggiano and melted butter for serving
Procedure
Bring your stock and water to a boil. Then reduce it to a simmer and keep it on a burner adjacent to your risotto pan.

Melt 2 T butter with a splash of olive oil in a large, flat-bottom pan. Add the onions and leeks. Cook until onions are translucent and beginning to caramelize. Add in the rice and stir until completely coated with oil and butter.

Add one ladle of simmering broth at a time, stirring, stirring, and stirring some more till the liquid is absorbed. Repeat until the rice is soft. If you need more liquid, just add more; if you don't use all of the stock, that's okay, too.

Fold in the crab meat, mascarpone cheese, and basil. Let stand for five minutes. Season to taste with salt and pepper.

To serve, spoon out individual servings and top with a crab claw. Serve immediately.


Let diners sprinkle with freshly grated cheese and add more crab meat from their claws. They can drizzle with melted butter, too, if desired.


Find The Sponsor
on the web, on Facebook, on Twitter

*Disclosure: I received sample wines for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.

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