Ina's reassuring, one-pot risotto is loaded with fennel, poblano peppers and the abundant tastes of the sea!
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Fresh Crab and Pea Risotto
RECIPE THANKS TO INA GARTEN
Level: Easy
Overall: 50 minutes
Active: 45 minutes
Yield: 4 to 6 servings

Active ingredients

6 to 8 cups great seafood stock (see Cook's Note).
2 tablespoons saltless butter.
2 tablespoons good olive oil.
1/2 cup small-diced shallots (2 big).
1/2 cup sliced fennel, cored.
1/2 cup seeded and small-diced poblano pepper.
2 teaspoons minced garlic (2 cloves).
1 teaspoon fresh thyme leaves.
1/2 teaspoon saffron threads.
1/2 teaspoon crushed red pepper flakes.
1 1/2 cups Italian Arborio rice (10 ounces).
1 cup dry gewurztraminer, such as Pinot Grigio.
1/2 cup creme fraiche.
Kosher salt and newly ground black pepper.
16 ounces very good fresh swelling crabmeat, picked through for shells.
1 cup frozen peas, defrosted.
Minced fresh chives and freshly grated lemon zest, for serving.

Directions.

Heat the stock in a medium saucepan and keep it simmering over low heat.

In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, heat the butter and olive oil over medium heat. Include the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring periodically. Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes. Add the rice and stir to coat all the grains with butter and oil. Add the red wine and cook over medium-low heat, stirring continuously, for 5 minutes, till practically all the liquid has actually been absorbed. Add 1/2 cup of the simmering stock to the rice and cook, stirring regularly (see Cook's Note). When the stock is nearly entirely taken in, continue including stock, 1/2 cup at a time, simmering the risotto up until the stock is absorbed each time prior to adding more stock. Prepare until the rice is al dente; it should take in between 25 and 30 minutes.

When the rice is done, stir in the creme fraiche, 2 teaspoons salt, and 1 teaspoon black pepper. Fold in the crabmeat and peas and cook over low heat for 2 minutes, till the crabmeat is warmed through. Include just enough simmering stock to make the risotto moist and creamy. Serve hot in large, shallow bowls and spray with chives and lemon zest.

Cook's Note.

I use either seafood stock from my fish shop or canned Bar Harbor Seafood Stock. I find that using a 1/2-cup ladle for the stock makes it easy to see just how much to add.

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Ina Garten's Fresh Crab and Pea Risotto|Barefoot Contessa|Food Network.