Entree: Falkland Islands (Malvinas) – Central Culinary Region – Crab Risotto (Creamy Italian-style risotto made with fresh local crab meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 20 min

Additional 1 min

Total 35 min

Ingredients

- 1 lb (454 g) fresh cooked crab meat, picked free of shells
- 1 1/2 cups (300 g) Arborio rice
- 6 cups (1.4 L) hot seafood or fish stock
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 g) unsalted butter, divided
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 1 tsp (2 g) finely grated lemon zest
- 2 tbsp (8 g) fresh parsley, chopped
- 1/2 tsp (2.5 g) fine sea salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper, or to taste
- Lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Keep the seafood stock hot in a saucepan over low heat. In a separate large heavy-bottomed skillet or saucepan, heat olive oil and 1 tbsp (15 ml) butter over medium heat.
2. Add the diced onion and cook gently 4–5 minutes until translucent but not browned. Add garlic and cook 30 seconds until fragrant.
3. Stir in the Arborio rice and toast 1–2 minutes so each grain is coated and slightly translucent at the edges.
4. Pour in the white wine and stir until mostly absorbed. Begin adding hot stock, one ladleful (about 1/2 cup (120 ml)) at a time, stirring frequently and allowing liquid to be absorbed before adding more.
5. Continue adding stock and stirring for about 18–20 minutes, until the rice is creamy and al dente. You may not need all the stock; adjust to reach a slightly loose, creamy consistency.
6. When the rice is nearly done, gently fold in the crab meat to heat through (2–3 minutes). Stir in remaining 1 tbsp (15 ml) butter, grated Parmesan, lemon zest, parsley, and season with salt and pepper to taste.
7. Remove from heat, let rest 1 minute, then serve immediately with extra Parmesan and lemon wedges at the table.

1. Keep the seafood stock hot in a saucepan over low heat. In a separate large heavy-bottomed skillet or saucepan, heat olive oil and 1 tbsp butter over medium heat.
2. Add the diced onion and cook gently 4–5 minutes until translucent but not browned. Add garlic and cook 30 seconds until fragrant.
3. Stir in the Arborio rice and toast 1–2 minutes so each grain is coated and slightly translucent at the edges.
4. Pour in the white wine and stir until mostly absorbed. Begin adding hot stock, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing liquid to be absorbed before adding more.
5. Continue adding stock and stirring for about 18–20 minutes, until the rice is creamy and al dente. You may not need all the stock; adjust to reach a slightly loose, creamy consistency.
6. When the rice is nearly done, gently fold in the crab meat to heat through (2–3 minutes). Stir in remaining 1 tbsp butter, grated Parmesan, lemon zest, parsley, and season with salt and pepper to taste.
7. Remove from heat, let rest 1 minute, then serve immediately with extra Parmesan and lemon wedges at the table.