Chef Daamian brings us an elegant dish of Coconut Infused Crab & Wild Mushroom Risotto with a crispy Parmesan Tuile garnish.
Recipe from Chef Daamian Simmons – The Reefs
- 2 Tbsp salted butter
- 1 pkg amborio rice (risotto)
- 3 cloves garlic, chopped
- 2 small shallots, diced fine
- 1 1/2 cups assorted fresh mushrooms (buttons, shitake, cremini), sliced
- 2 sprigs fresh thyme, chopped
- 1 cup dried porcini mushrooms, rehydrated in 3 cups hot water, sliced
- 2 cups dry white wine
- Truffle oil, optional
- 5-6 cups warm seafood or vegetable stock
- 1 tin lump crab meat
- 1 bunch chives, chopped
- 1/2 cup coconut milk
- 1/4 cup toasted shredded coconut
- 1 cup Parmesan Reggiano, shredded
- 1 Tbsp vegetable or chicken base
In a medium pan, add 1 tablespoon butter and sweat half of the shallots and garlic and all of the mushrooms. Remove from heat and set aside.
In a large pot, add 1 tablespoon of olive oil and saute the rest of the shallots, garlic and chopped thyme. Deglaze with the white wine. Add rice and stir to mix ingredients together. Add vegetable or chicken base and mix together. Gradually add the stock, 1 cup at a time, and continue to stir constantly. Keep adding stock, one cup at a time until rice is al dente, and fully cooked.
Stir in crab meat and sauteed mushrooms. Pour in coconut milk and shredded toasted coconut. Season to taste with salt and pepper.
For Parmesan Tuile:
Place a piece of parchment paper on a sheet pan and place 1/2 of the shredded Parmesan Reggiano in a circle. No need to use a ring. Place in a pre-heated 400°F oven and bake for 5-8 minutes until crisp. Remove from oven and let stand for 5 minutes. Peel
tuile off the paper and use to garnish crab meat risotto.
Goslings Wine of the Week
Bonterra Viognier 2012
For Chef Daamian’s Crab Risotto, Gosling’s have chosen Bonterra Viognier 2012. Aromas of peaches and cream, citrus blossom and apricot greet you at the glass. The apricots and peaches are accented with spice. The wine is crisp and rich with beautiful elegance and a long finish.
The retail price is $18.75 and it is available at Lindo’s and
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on May 7th, 2014