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Showing posts from December 9, 2012

Ric Orlando's Crab and "Zucca" Risotto from Albany Wine Dine for the Arts 2013

Crab and "Zucca" Risotto
Crab and pumpkin (aka Zucca), in this case butternut squash,  creamy mascarpone and a drizzle of olive oil is both luxurious and comforting at the same time. Served with a nice bitter endive salad and a big fat white wine, life is good!
There are three steps to this recipe. Cleaning the crab, making the stock and building the risotto. There are no real shortcuts for this--do it all. --life is way more fun when you give it your all....

serves 4 1 Dungeness Crab, Live or cooked (available at a local Asian market)
or 3 Jonah Crabs
or 8 Blue Crabs 1 butternut squash, peled and diced ( about 1 1/2 cups diced butternut squash) 2 cup arborio rice olive oil as needed butter as wanted 1 small onion, diced (save peelings) 1 leek, cleaned, white and light green parts diced, green tops reserved for stock 1 large carrot, peeled and diced (peels reserved 1 bunch flat leaf parsley, roughly chopped
1 small bunch of sage, leaves chopped
2 bay leaves
4 oz tomato paste
2 cup white w…