Dungeness Crab Tortino
from Ruggero Caldadi of Pesce Seafood BarServes 4
INGREDIENTS:
For the tortino
1 Tbsp Olive oil
1 Tbsp Onions, chopped
½ cup Carnaroli rice
1 pinch Saffron
2 Tbsp White wine
2 cups Vegetable stock
1 Tbsp Butter, unsalted
2 Tbsp Parmesan cheese, grated
For the topping
8 oz. Fresh crab meat
2 Tbsp Green onion, chopped
½ tsp Garlic, chopped
1 Tbsp Basil, chopped
4 Tbsp Extra virgin olive oil
PREPARATION:
For the tortino
Heat olive oil in a 4-quart saucepan over medium heat. Add onions and stir with a wooden spoon until the onions are translucent. Add rice and saffron.
Add the wine and stir until absorbed. Add 2 cups of vegetable stock and bring to a boil, adjust heat to a gentle simmer. Stir occasionally until the liquid has been absorbed, about 25-30 minutes. Taste and adjust for salt. Check the readiness. It should be soft to the bite. If not, add a little more stock and cook for a few more minutes.
Finish the risotto by stirring in butter and Parmesan cheese. Bring the product to a paste like consistency. Place the rice on a large baking pan. Let cool in the refrigerator.
Line a 5-inch by ½ -inch mold with plastic wrap. Fill the mold with the rice. Fold the plastic wrap back over the surface of the rice. Press firmly the top of the mold with the palm of your hand. Remove the tortino, and repeat the process for the remaining rice. Store in the refrigerator.
Lightly flour the tortino. Heat a small non-stick pan over medium heat, add a drop of olive oil and place the floured tortino. Cook for 2 minutes per side. Slide the tortino onto a medium-serving dish. Keep warm. Repeat process for the remaining tortino.
For the topping
In a large sauté pan gently heat for 1 minute the 4 Tbsps. extra virgin with the green onions, garlic, and basil. Add the crabmeat and cook for another minute.
Keep in mind that crabmeat gets chewy when over cooked. As soon as it starts to get warm, remove from the heat and arrange over the tortino. Garnish with sprigs of parsley and serve.