Culinary Adventures with Camilla

There was no question in my mind what I was going to do with my homemade crabshell stock : risotto! And since risotto is always my "use-whatever-you-have" kinda dinner, I had an onion, fresh shitake mushrooms, and purple cabbage. Feel free to use whatever you have in your fridge. Be creative! Ingredients  makes 8 servings 1 onion, peeled and diced 2 T butter splash of olive oil 2 C sliced fresh shitake mushrooms 1 C sliced purple cabbage 2 C arborio rice 1 C Jade pearl rice* 6 C  homemade crabshell stock  (or whatever stock you have on hand) 2 C boiling water 8 oz marscarpone cream juice from 1 lemon roasted lobster (I used 1/2 tail per person for topping the risotto) fleur de sel freshly ground pepper *I didn't have enough arborio rice on hand, so I supplemented with Jade pearl rice. This is flexible. You can make it with rice or even barley! Procedure Bring your stock and water to a boil. Then reduce it to a simmer and keep it on a burner...

Do you make stock with your poultry carcasses? I do! So, after I cleaned our bounty of crab , I decided to make a seafood stock with the shells. This recipe is flexible. Use whatever vegetables you have on hand. I had carrots, an onion, kale stems, and herbs. Just know that if you use too many greens, your stock will have a verdant hue. Ingredients crab remnants 1 onion, quartered 3 carrots + carrot greens 1 bunch kale stems handful of fresh herbs water Procedure Place all of the ingredients in a large soup pot. Cover with water and bring to a boil. Gently simmer the mixture on low for 10 to 12 hours, skimming off any foam as needed. Remove stockpot from heat and let cool for 1 hour. Strain stock and transfer to mason jars. I used this in a risotto and topped it with roasted lobster . Delicious.