How to Make Risotto – Crab and Corn Risotto | Chef Terry

How to Make Risotto – Crab and Corn Risotto | Chef Terry

In this video I show the technique for how to make risotto. Risotto is easy to make. True it is not a set it and forget it type dish. you do have to attend to it regularly but the technique is easy and easy to remember! The flavor of this recipe is delicious but don’t get let flavors you don’t like stop you any and all flavor components in this dish can be substituted. Don’t be afraid to experiment. In my book I write what I call generic recipes. These are recipes that can be adapted to suit your personal taste. Here is the generic recipe and what I make in the video.

Generic recipe
2 parts flavorful liquid
1 part Arborio rice (Carnaroli, Vialone Nano are great substitutes)
Garnish (cream, Parmesan, Fresh Herbs, blanched veggies or diced meats)

Crab and Corn Risotto
6 cups Chicken Stock (Veggie stock will also work)
1 Cinnamon stick
2 Star Anise Pods
5 Cloves
3 Ancho Chilies Torn

2 cups Arborio Rice
8 oz Crab Meat
1 medium Shallot
1/2 teaspoon ground Cumin
1/2 teaspoon ground Coriander
3 oz White Wine (optional)
12 oz Corn
4 oz chopped Green Chili
2 oz Heavy Cream

Crab Claws

Eurodib C1823 1800-Watt Portable Induction Cooktop

Duxtop 1800W Portable Induction Cooktop Countertop Burner, Black

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