3/4 cup olive oil, divided
4 cloves garlic, chopped
1 cup diced onion
3 cups Arborio rice
1 cup dry white wine
3 cups diced canned or fresh tomatoes
Pinch saffron threads
1 pound small shrimp, peeled
1 pound lump crabmeat, shells removed
Salt and pepper to taste
Grated Parmesan cheese
Bring 12 cups of water to a boil; then cover and simmer. Heat 6 tablespoons olive oil in a large saute pan. Add garlic and onion. Add rice and stir until coated, about 2–3 minutes. Add wine and tomatoes; cook until liquid is absorbed. Gradually add 1 cup of the hot water and then add saffron. As water is absorbed, continue to add hot water, 1 cup at a time, stirring constantly.
In a separate skillet, heat remaining 6 tablespoons oil. Add shrimp; cook until opaque, about 5–6 minutes. Add crabmeat; toss to combine. Add to rice and mix well. Add additional hot water if risotto is too tacky. Serve in bowls and season with salt and pepper and Parmesan cheese. Serves 8 as entree.
Recipe from Executive Chef Michael Cajigao, Phillips by the Sea, Ocean City, Maryland
Contributed by Coastal Cuisine
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