Mushroom Risotto and Soft-Shell Crabbes
May 1, 2011
four soft-shell crabbes, cleaned by fishmonger
salt and pepper
two cups carnaroli rice
one and a half ounces dried porcinis
half pound fresh shiitakes
two cups vegetable stock (I use Kitchen Basics brand)
half cup finely diced onion
half cup finely diced shallot
half cup grated parmigiano reggiano
Boil about three cups of water, turn off heat, drop in dried porcinis, cover, and steep for about 20-30 minutes.
Strain out the liquid and put the reconstituted porcinis aside. Add this porcini liquid to two cups of vegetable stock, and then add water to a total of eight cups volume. Heat to a boil, reduce to a simmer, add salt to taste (be modest, as you can add more salt when you cook the risotto, and the parmigiano reggiano will also add salt), and cover this risotto cooking liquid.
Sautee the shiitakes until they have given up all their liquid and are tender. Remove from pan and reserve.
Sautee the onions and shallots with a generous amount of fresh-ground black pepper until carmelized. (I actually “dice” the shallots and onions in a food processor, and pretty much puree the shitte.)
Add the rice and sautee until getting translucent (about 5 minutes).
Add a bigge-asse splash of corenwijn and about one third of a bottle of italian dry white wine, and turn heat down to low. Cook the risotto in the usual way, adding in ladles of the hot porcini/vegetable broth as needed. When it’s about halfway done, throw in the porcinis and shiitakes. When it’s done, turn off the heat and add the parmigiano and mix well to incorporate it.
Salt and pepper the crabbes on both sides, and dredge in flour.
Sautee the motherfuckers in hot flavorless oil (I use canola), turning over once.
Eatte the fucken shitte!