Risotto with spider crab and prosecco – Italian Cuisine

Risotto with spider crab and prosecco

1) Boil the spider crab for 20 minutes; open the carapace e transferred the contents in a bowl, setting aside a spoonful of coral. With a nutcracker, break the legs and extract the pulp, which you will keep separate from the contents of the carapace. Dilute the coral in 2 tablespoons of warm oil and salt.

2) Chop onion e fry it with 4 tablespoons of oil; add the rice, toast it a few minutes, blend with the wine and add the broth a little at a time. When the rice is 3/4 cooked, add the contents of the shell.

3) Jump the shrimp tails with 1 tablespoon of oil e chopped chives. Bring the rice after cooking, add the pulp extracted from the legs, the shrimp tails, the chives, seasoned with salt and pepper. Serve the risotto in the dishes "stained" with coral oil.


Posted on 12/30/2021


This recipe has already been read 2703 times!

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page