BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

RISOTTO, DUNGENESS CRAB

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Ingredients:

  • 3 Tablespoon EVOO

  • ½ cup shallots, minced
  • 2 cloves garlic, minced
  • 1 cup risotto
  • ½ cup dry white wine
  • 5 cups (approximately) fish stock, hot or other
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper
  • 1 teaspoon ground coriander
  • To taste lemon oil
  • 1 ea lemon zested
  • 3 Tablespoons parsley, chopped
  • 1 cup crab meat
  • 8 sprigs of chervil

Method:

Place oil in large sauce pan on moderate heat; add onions, garlic and rice – cook till vegetables are aromatic and rice becomes slightly translucent; add wine and cook until it is almost absorbed; add the stock, ½ cup at a time, stirring with each addition and until absorbed before adding the next ½ cup; when most of the stock has been added; add the salt, pepper, coriander, lemon oil and zest to the risotto with the remaining stock, stirring throughout; adjust seasonings and fold in parsley and crab; garnish with chervil.

FISH STOCK



Ingredients:

  • 1 gallon shrimp shells

    1 pound flat fish

    1 cup tomato product

    1 diced carrot

    1 diced celery stalk,

    1 bay leaf

Method:

Place 4 Tablespoons of EVOO in large stock pot and bring up over medium heat; add shells and cook for approximately 7 minutes or until aromatic and toasted; add fish and sauté to cook; add remaining ingredients along with 16 oz water; bring to a simmer ands cook 30 minutes; remove and strain; adjust seasonings and reduce liquid as needed for more concentrated flavor.




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