Dungeness crab and corn risotto from The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest by Vitaly Paley and Kimberly Paley and Robert Reynolds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on September 01, 2021

    Making the corn broth is a bit of effort but totally worth it in this corn luscious dish. Note that the recipe calls for two ears of corn, shucked. I took this to mean corn cut off the cob. I used half the corn from making the corn broth and added the cut kernels as directed. I had fresh Dungeness crab and wanted to be able to taste it with the corn. I think the Pesto covered up the crab flavor. Next time I would use much less Pesto or skip it altogether. In any event this was a lovely risotto that I would make again.

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