Stuffed piquello peppers with lump crab meat

1 servings

Ingredients

Quantity Ingredient
6 tablespoons Olive oil
2 tablespoons Shallot; (peeled)
10 ounces Arborio; (risotto) rice
3 ounces White wine
16 ounces Clam juice
Salt
Pepper
4 tablespoons Aged Parmesan cheese
4 tablespoons Plugra butter
10 ounces Lump crabmeat
3 Piquello peppers
4 tablespoons Olive oil
1 Spanish onion; (chopped)
2 Sprigs fresh rosemary
8 ounces Black turtle beans
1 Jalapeno pepper; (chopped)
32 ounces Clam juice
Salt and pepper
4 ounces Heavy cream
4 tablespoons Fresh cilantro; (4 to 6)

Directions

BLACK BEAN SAUCE

Heat olive oil in a saucepan. Add shallots and arborio rice and sweat. Then add white wine and clam juice and cook rice until tender (not chewy). Add salt, pepper, Parmesan, butter and crabmeat. Let rest for 15-20 minutes.

Add risotto into the piquello peppers.

BLACK BEAN SAUCE:

Heat olive oil in a saucepan. Add onion and fresh rosemary and sweat. Then add black beans, jalapeno, and clam juice. Cook until beans are tender. Add salt and pepper and heavy cream. Garnish with cilantro.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9286 - TIMOTHY DEAN Converted by MM_Buster v2.0l.

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