Creamy Corn and Blue Crab Middlins Risotto
If you are a risotto fan, then you are going to love this corn and crab risotto recipe made using a favorite local product of mine, middlins. In addition to the indigenous Carolina Gold Rice middlins, I fold in sweet and delicate lump blue crab meat, sweet corn, add a pop of color from tarragon, and a zing from lemon juice. It's like a giant hug in a bowl.
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Servings: 6
Equipment
- liquid measuring cup
- measuring spoons
- dry measuring cups
- medium saucepan
- large skillet or deep saute pan
- ladle
Ingredients
- 5 to 6 cups chicken or vegetable stock
- 2 tablespoon salted butter
- 2 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 ½ cups Marsh Hen Mill Carolina Gold Rice Middlins (or use arborio rice)
- ½ cup dry white wine
- Kosher salt and freshly ground black pepper
- 2 cups fresh corn kernels (or use frozen, thawed)
- 1 pound fresh crab meat (I used lump blue crab)
- 2 tablespoon chopped fresh tarragon, plus more for serving
- Lemon juice and lemon wedges for serving
Instructions
- Heat the stock in a medium saucepan and keep warm over medium heat.
- Melt the butter and olive oil in a large pan. Add the onion and cook over medium-high heat until the onion is translucent, about 5 minutes. Stir in the garlic and cook 30 seconds or until fragrant.
- Add the middlins and stir until the grains are coated. Add the wine and cook until the liquid evaporates.
- Add a ladleful of stock at a time (about ½ cup of the warm stock), and cook until the liquid is absorbed. Continue the cooking process, adding a ladleful of hot stock at a time, until the rice is almost al dente and there's about a ladleful or two of stock left, about 15 minutes. Season with salt and pepper.
- Add the corn and the remaining stock and cook until the rice is al dente (it will have a slight bite to it but not be crunchy).
- Gently fold in the crab, tarragon, and a little lemon juice. Divide the risotto between shallow bowls and garnish with more tarragon. Serve with lemon wedges, if desired.