Coastal Delight Crab & Pea Risotto

1. Heat Seafood Stock

Start by heating the seafood stock in a medium saucepan, keeping it at a gentle simmer. This step is crucial because warm stock will help cook the risotto evenly and maintain its creamy texture.

2. Sauté Aromatics

In a medium pot or Dutch oven, melt the unsalted butter with the olive oil over medium heat. Add the diced shallots, cored and chopped fennel, and the seeded, small-diced poblano pepper. Sauté these vegetables for about five minutes until they are softened and fragrant.

3. Add Garlic and Spices

Stir in the minced garlic, fresh thyme leaves, saffron threads, and crushed red pepper flakes. Let everything cook for another two minutes, allowing the aromatics to infuse the mixture with their flavors.

4. Toast Arborio Rice

Once the aromatics are ready, add the Arborio rice to the pot. Stir the rice until each grain is well coated with the oil and butter. This initial coating is essential as it helps the rice toast slightly, enhancing its flavor and allowing it to absorb the liquid more effectively.

5. Add White Wine

Pour in the dry white wine, such as Pinot Grigio, and cook over medium-low heat. Stir constantly until almost all the liquid is absorbed, about five minutes.

6. Add Seafood Stock Gradually

Begin adding the simmering seafood stock to the rice mixture, one ladleful at a time. Stir frequently, letting each addition of stock be mostly absorbed before adding the next. Continue this process for 25 to 30 minutes until the rice is al dente — tender but still firm to the bite.

7. Add Crème Fraîche

Once the rice reaches the desired texture, stir in the crème fraîche and season with kosher salt and freshly ground black pepper to taste.

8. Add Crabmeat and Peas

Gently fold in the lump crabmeat and defrosted peas, cooking for about two more minutes until the crabmeat is just warmed through.

9. Adjust Consistency

If the risotto appears too thick, add a bit more of the remaining simmering stock to achieve the perfect creamy consistency.

10. Serve and Garnish

Serve the risotto hot in large, shallow bowls. Finish each serving with a sprinkle of minced fresh chives and freshly grated lemon zest for a bright, zesty touch.