Fresh crab & pea risotto from Modern Comfort Food (page 133) by Ina Garten

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Notes about this recipe

  • Rachaelsb on July 11, 2021

    This was good but don’t think I would make on a regular basis. Saffron added another element of flavor that not sure worked as well as it could. Next time I would use more fennel,

  • pattig on February 18, 2021

    I made this with jarred clam stock as I couldn’t find seafood stock. I used 1/2 the red pepper flakes but might reduce it even more as we are sensitive to the heat as we get older :( Used Costco’s refrigerated crab. I think I stirred too much while adding the stock as it was a bit gluey. It was very good and we ate it for 2+ meals.

  • anya_sf on January 13, 2021

    For the seafood stock, Better than Bouillon lobster base worked well, but very little additional salt was needed. I omitted the red pepper flakes, used powdered saffron (guessed on the quantity), extra fennel, and frozen crabmeat. The risotto was absolutely delicious.

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