It's Monday, and that tends to make people crabby.
That inspired me to create a comforting dish to soothe any irritations. Since my sage plants were growing in abundance, they got me to thinking about pesto. That didn't quite do it for me, however, so I went with the French version - pistou. This is a great link from the NY Times explaining the difference between Pesto and Pistou. I prefer pistou, and for those who cannot tolerate garlic, I recommend pistou, as it needs no garlic to be flavorful. I used zero garlic in this dish, as it is rich enough without the perfume of ail (aka garlic).
Enjoy a cheerful, comforting meal of Crab Risotto with Sage &Walnut Pistou.
Sage and Walnut Pistou
1 cup sage leaves
2 heaping tbsp. raw walnuts
1/3 cup (add more if needed) extra virgin olive oil
1/2 tsp sea salt
2 scrapes of lemon zest with a rasp or zester
Spin leaves, walnuts, salt, olive oil in a small food processor. True pistou is done in a mortar and pestle, but time was crucial for me, so processor won out. Add zest and a dash more olive oil if needed, then spin till smooth. Pour into a small serving dish. Warning - this is salty! Be prepared. Use little.
April's Crab and Parmesan Risotto
3 tbsp. extra virgin olive oil
1 shallot, diced
1 lb. box risotto (Bellino brand)
46 oz. seafood stock, heated
2 cans white crab meat
1 tbsp unsalted butter
3 oz. good parmesan
Follow the box directions...which may mean you need to alter your liquid amount, greater or less, depending on the brand you purchase. Check before you leave the market.
It takes about 30 minutes to cook the risotto and broth, then add in the butter and cheese. Once that's done, add in crab meat.
Serve with a drizzle of pistou and extra cheese if desired. Bon Appetit!