Crab and Asparagus Risotto

I never had risotto growing up or crab meat or asparagus other than out of a can. So this is a recipe that shows I’ve come a long way from Detroit. My younger daughter was the one who introduced me to risotto, and now I know that fresh asparagus is better than canned. My days at Superior Fish got me to love crab. Now, I also used Papa G’s pepper sauce to get the pop that I would get from Calabrian chilis (no, I’m not Bobby Flay), but be careful and taste first; you don’t want to overpower the dish. I hope you like it.


2 tablespoons butter
2 tablespoons olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
8 ounces Arborio rice
2 1/2 cups clam juice (keep a little extra)
1/2 cup white wine
1 cup Parmesan cheese
1 tablespoon Papa G’s pepper sauce
8 ounces blue crab meat
1 cup asparagus cut in 1-inch pieces

In a 12-inch skillet on medium, add butter and oil.

Add onions and let cook for 4 minutes.

Add garlic and cook for 1 minute.

Add rice and cook for 3 minutes, stirring constantly.

Add 1 cup of clam juice and stir until almost absorbed, about 7 minutes until liquid is almost gone.

Add asparagus and stir.

Reduce heat to medium low.

Add 1/2 cup wine and cook for 8 minutes, stirring occasionally.

Add Papa G’s pepper sauce.

Add 1 cup of clam juice (the rice should be wet and a little sticky).

Cover for 15 minutes and stir occasionally until rice is al dente.

Add Parmesan cheese and stir (if too dry, add some more liquid).

Add crab meat and gently fold in.

Garnish with snow crab.

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