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Potato Risotto with King Crab and Mascarpone
INGREDIENTS for 2 Servings
- 2 Yukon Gold potatoes, brunoised
- ½ Spanish onion, small diced
- 1 ½ cup water
- 2 oz fresh peas, blanched, shocked, and drained
- 2 teaspoons fresh mint, finely chopped
- ½ lemon, zested
- 1 tablespoon butter
- 3 tablespoons mascarpone cheese
- 2 oz king crab meat
- 8 oz extra virgin olive oil
- 1 lemon, halved
- 6 fresh mint leaves
DIRECTIONS
1. Combine butter and onions in a pan and sweat at low heat until tender. Add diced potatoes and stir gently. Slowly add water in small batches until potatoes are cooked and creamy. Mix in peas, lemon zest, mint, and mascarpone cheese. Cook until warm and season.
2. Bring extra virgin olive oil, lemon, and mint to 165-degrees F. Submerge crab meat for two minutes. Drain and slice.
To Serve:
1. Plate potato risotto in a bowl.
2. Arrange crab slices on top of risotto.
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