Santa Barbara & the Central Coast, 3rd Edition, including Santa Barbara & San Luis Obispo Counties
Below is a sample recipe from our Hill Guide to Santa Barbara & the Central Coast. Hill Guides are the only guidebooks that include rarely revealed recipes from chefs and winemakers from each region. We want you to be able to recreate a favorite dish you experienced in your travels. Check out our List of Recipes, as well as our List of Wineries and Sample Winery.
Crispy Crab Risotto with Tomato and Tarragon Coulis
From Chef Laurent Grangien of Bistro Laurent for Tablas Creek Winery, Paso Robles
Ingredients:
For the Risotto:
10 oz. Arborio rice
2 oz. onion, chopped
14 oz. fish stock
3 oz. dry white wine
1 lb. cooked Dungeness crab meat
3 oz. butter
2 Tbs. Parmesan cheese
salt and pepper to taste
For the Coulis:
1 lb. tomatoes, peeled an chopped
1 Tbs. tomato paste
1 cup fish stock
2 oz. onion, chopped
1 bunch tarragon
2 oz. butter
Preparation:
For the Coulis:
Combine chopped tomatoes, tomato paste, and 14 oz. of the fish stock in a sauce pan and cook slowly for 1 hour. Blend cooked mixture, strain, and add 3 oz. of butter.
For the Risotto:
Saute onion in butter over medium heat until golden brown. Add rice and stir, making sure rice is coated in butter. Add white wine and cook 2-3 minutes, until liquid is reduced by half. Add the fish stock and cook 15 minutes, stirring constantly, until there is no more liquid. Add crab meat, butter, Parmesan cheese, salt, and pepper to taste.
Shape risotto into a disc about 1 ˝ inches thick. Refrigerate for 2 hours.
Fry risotto disc in butter until crispy, approximately 2-3 minutes per side. Serve on a bed of tomato coulis. Serves 6 as appetizer.
