Ingredients: (2 servings)
1 Tbsp Olive Oil
3-4 Roma Tomatoes
Salt and Pepper
4 Tbsp. Butter
1 Garlic Clove, Minced or Grated
3/4 c. Arborio Rice
1/4 c. Dry White Wine
2.5 c. Bones & Marrow Broth
1/8 c. Parmesan Cheese, Grated
1 Tbsp. Basil Chopped
Salt and Pepper to Taste
3-4 Crab Legs*
1/8-1/4 c. Olive Oil
2 c. Spinach
1/2 Medium Onion, Thinly Sliced
3 Garlic Clove, Minced or Grated
Salt to Taste
Pairs fantastically with Sautéed Green Beans or Roasted Zucchini
*Crab can be easily substituted for Lobster Tails, Shrimp or Scallops!
Preheat oven to 350 degrees and bring a large pot of salted water to a boil.
In a large bowl, toss the Tomatoes with a bit of Olive Oil and place on to the baking sheet, top with Salt and Pepper. Bake for 15-18 minutes, turning 1-2 times while cooking until crispy/roasted. Remove and set aside.
Meanwhile, in a large skillet, melt the Butter over medium heat until just browned. Butter will melt, foam and then begin to brown along the bottom. Remove from the heat and pour half of the butter into a small bowl and reserve for serving.
Return the remaining butter to medium-high heat in the pan. Add the 1 Clove of Garlic, stirring frequently, until lightly browned. Then add the Rice and stir until the grains are thoroughly coated with Butter, 1 to 2 minutes.
Pour in the Wine and continue stirring until most of the Wine has evaporated.
Add 1 cup of Bones and Marrow Broth to the Rice and cook over medium heat, stirring constantly, until the Broth has been absorbed.
Continue adding Broth, 1 cup at a time, stirring the Risotto until the Broth is absorbed before adding more. You will know the Risotto is done when the Rice is just tender and the sauce is creamy, it should take around 25 minutes.
While the risotto is cooking, once your water is boiling, add the crab legs and boil until crab colour changes, about 15 minutes or as directed on package. Drain and then use your hands to break the shell away from the meat.
When the Risotto is ready, stir in the Parmesan and Basil.
Season with Salt & Pepper.
Roughly chop your spinach leaves with a sharp knife.
Heat enough oil to cover the entire bottom of a large pan on high. When a piece of spinach instantly sizzles when added to the oil you are ready. Add spinach, Onion and 3 Garlic Clove to the pan and adjust temperature to medium-high.
Gently move around the pan as the Spinach cooks, it will turn a couple of shades darker. 3-5 min.
(I like to test the spinach before taking it all out) Once cooked, drain crispy spinach on paper towels. It should crisp right up once out of the oil. Season with a little salt.
Finally, divide the risotto among bowls. Top with spinach, tomatoes, and crab.
Drizzle the reserved brown butter over the crab.