A very quick dish, and it's perfect when you want to prepare a complete but refined dish when you haven't got so much time. Thanks to the combining of rice with zucchini and crab you will have a very satisfactory result!
Instead of using crab meat you may use surimi. But what is surimi? I've just found out on this website www.epicurious.com that surimi is "a term meaning "formed fish" and referring to fish pulp that's formed into various shapes. Surimi and the similar KAMABOKO have been made for centuries by the Japanese and are thought to date as far back as 1100 a.d. Most surimi found in North America is made from Alaska POLLOCK, a fish with a lean, firm flesh that has a delicate, slightly sweet flavor. To become surimi, fish is skinned, boned, repeatedly rinsed to eliminate any fishiness and pigment and ground into a paste. This odorless white paste is then mixed with a flavor concentrate made from real shellfish, the solution from boiled shells or artificial flavorings. The paste is then formed, cooked and cut into the various shapes of the seafood it's imitating, which in the United States is usually crab legs, lobster chunks, shrimp and scallops. Lastly, surimi is colored to complete its transformation from fish to shellfish look-alike. Surimi is available in the refrigerator or freezer section of most supermarkets. It can be kept unopened in the refrigerator for up to 2 months, in the freezer for up to 6 months. Once opened, use surimi within 3 days. Surimi (which is sometimes simply labeled "imitation crabmeat," "imitation lobster," etc.) is best when used as an ingredient in salads, casseroles and soups".
Anyway, if you have fresh crab meat at your disposal it is way better. As an alternative you may use surimi which is cheaper. (Pay attention when you go to a restaurant and you order crab meat, if you notice it is too cheap, it may not be real crab meat!)
This recipe has been sent by Filomena Leone who wrote: "I am trying to encourage my creativeness and after many recipes taken from your website I am sending mine! I've made it and it was a real success. I'm sending you my picture too".
Very very good! This is what I call Thermomix advantage: you can try other people's recipe, test them and then invent your own recipes so that people will ask you: "Did you really do it yourself?!".
To prepare a perfect risotto, read my suggestions on how to cook risotto.
Other similar risottos are the Seafood Risotto, the Zucchini, Carrot and Shallot Risotto, the Smoked Haddock Fish and Leak Risotto, the Squids and Mushrooms Risotto.
Ingredients4 people serving
- 300 g Rice
- 250 g Zucchini, diced
- 7 Surimi Sticks or Crab Meat
- 50 g Extra-Virgin Olive Oil
- 1 Tbsp Thermomix Stock Cube
- 50 g White Wine
- 650 g Hot Water
- 1/2 Onion
- Salt to taste
- Black Pepper to taste
How to prepare the Crab Zucchini Risotto with ThermomixPut onion in the TM bowl. 2 Sec. Speed 7.
Add oil. 3 Min. 100°C Speed 1.
Add zucchini. 5 Sec. Speed 4. If you prefer using whole diced zucchini, you can avoid doing this step which is needed to mix them instead.
Insert the butterfly tool. 4 Min, 100°C Speed 1.
Pour in water, stock tablespoon and rice. Cook for the indicated time. 100°C Speed Spoon Reverse.
At half of cooking time, add crab meat cut into rounds.
Add salt and pepper according to your taste.
Filomena's adviceAdding some grated Roman pecorino cheese is just so good!
Translated from the Italian recipe
Risotto Polpa di Granchio e Zucchine Bimby