Dulse, Crab and Lemon Risotto
Yield: 4 Servings
Time: Approximately 30 minutes
2 shallots, finely chopped
1/4 cup dried dulse, plus more for garnish
2 tbsp. olive oil, plus more for drizzling over top
2 cups short grain rice
1 quart chicken stock
1 pound fresh all leg Jonah crab meat
zest of 1 lemon
Warm stock in a small saucepan.
In a large stock pot, over medium heat, gently fry the shallot and dulse in oil until shallots soften and dulse crisps. Stir in rice, coating thoroughly in oil.
Gradually begin adding hot stock to the pot. Adjust heat as necessary to maintain a low simmer. Stir continuously and let the rice absorb each addition of liquid before adding more. After 20-25 minutes, the rice should be cooked through. Remove from heat, stir in crab meat. Season liberally with salt and pepper.
Plate risotto, topping with lemon zest, a sprinkle of dulse and a drizzle of olive oil.