Chef Thomas O’Neill from Suicide Bridge stopped by the DelmarvaLife kitchen to make Crab and Asparagus Risotto.
Here’s what you need:
2 Tbsp fresh dill
1 lb trimmed and blanched asparagus
1 lb fresh jumbo lump crab meat
Freshly squeezed lemon juice
2 Tbsp olive oil
2 Shallots
3/4 cups Arborio rice
3 Cups chicken or vegetable stock
Directions:
Sweat the shallots in the olive oil, then add the rice and stir to heat the rice. Add the stock about 6oz at a time stirring between additions until all of the liquid is absorbed. Just before the rice is finished add the dill, asparagus and crab meat. Plate the risotto then finish with freshly squeezed lemon juice and finish with lemon zest.
