When you want to go that extra mile for friends and family around the holidays, you can still use that back-pocket one-pot cooking technique – especially when it’s as elegant as this party-pleasing seafood risotto.
Risotto is refined yet cozy comfort food, and here, Food Network Canada Chef School’s Chef Lynn Crawford is showing you how to master this crowd-pleasing meal, with a sophisticated seafood twist. The seafood included in this meal, fresh, sweet crab and juicy, meaty scallops aren’t your everyday risotto add-ins, which makes them super-special and worthy of a place on your Feast of the Seven Fishes Christmas Eve menu or a classy New Year’s Eve dinner at home.
Chef Lynn explains each and every ingredient so you can nail this dish on your first try. We find out that arborio rice is key to ultra-luscious risotto because its natural starches turn into a creamy sauce as you stir in the white wine, here, Chardonnay, which is naturally buttery on the palate, and the hot stock.
Flavours of red Thai chili, tarragon, parsley, lemon and Parmesan cheese make this dish pop, but are mellow enough to leave the sweet and succulent seafood front and centre.
To add that extra special touch, try picking your own crab meat out of the shell, or recruit a family member to be your sous chef. In this tip video, Chef Lynn shows you how to do it, and explains the different types of crabmeat you’re working with. Put on some holiday tunes and pick away until you get most of the meat out of the shell, setting it aside with the fun-sized scallops for their risotto debut. And save those shells for a seafood stock in the future.
After the final stir, our mouths are watering! Chef Lynn calls this risotto “a magical dish,” and we couldn’t agree more.
It’s time to take your tips, tricks and techniques, and put them to the test in your own kitchen. Stir up Chef Lynn Crawford’s Seafood Risotto this holiday season with her easy to follow recipe found here.