Crab Cakes over Risotto Fra Diavolo

🥘 Ingredients

• arborio rice
  2 c
• black pepper
  2 tsp
• butter
  4 tbsp
• chili flakes
  2 tsp
• crab cakes
  8 unit
• dried oregano
  2 tsp
• garlic
  4 cloves
• lemon
  2 unit
• mixed greens
  8 oz
• olive oil
  6 tbsp
• parmesan cheese
  ¼ cup, ¼ cup
• salt
  2 tsp
• shallot
  2 unit
• sugar
  2 tsp
• veggie stock concentrate
  2 unit
• water
  4 c
• whole peeled tomatoes
  28 oz

🍳 Cookware

• small pot
• medium bowl
• large pan
• medium pan
• medium bowl
• small bowl

1. 

   1

   veggie stock concentrate garlic shallot whole peeled tomatoes lemon arborio rice dried oregano chili flakes crab cakes mixed greens parmesan cheese olive oil sugar butter salt black pepper water

   veggie stock concentrate: 1 unit, garlic: 2 cloves, shallot: 1 unit, whole peeled tomatoes: 14 oz, lemon: 1 unit, arborio rice: 1 c, dried oregano: 1 tsp, chili flakes: 1 tsp, crab cakes: 4 unit, mixed greens: 4 oz, parmesan cheese: ¼ cup, olive oil: 3 tbsp, sugar: 1 tsp, butter: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: 2 c
2. 

   2

   Bring water and veggie stock concentrate to a gentle simmer in a small pot over low heat. Wash and dry all produce. Mince or grate garlic . Halve, peel, and mince shallot . Pour whole peeled tomatoes and their juices into a medium bowl ; using your hands, crush tomatoes into small pieces. Zest and quarter lemon .

   water: 2 c, veggie stock concentrate: 1 unit, garlic: 2 cloves, shallot: 1 unit, whole peeled tomatoes: 14 oz, lemon: 1 unit
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium heat. Add garlic. Set aside 1 tsp shallot; add the rest to pan. Cook until fragrant, ⏱️ 2 minutes . Stir in arborio rice , dried oregano , a pinch of salt , and ¼ tsp chili flakes (add up to ¼ tsp more if you like spicy food). Stir until rice is translucent, ⏱️ 30 seconds .

   olive oil: 3 tbsp, arborio rice: 1 c, dried oregano: 1 tsp, salt: 1 tsp, chili flakes: 1 tsp
4. 

   4

   Add stock, ½ cup at a time, to pan with rice, stirring after each addition. Allow rice to absorb most of stock before adding more. Repeat process until rice is just al dente, ⏱️ 20 minutes . Add crushed tomatoes, ½ tsp sugar , and ½ tsp salt. Increase heat to medium high and cook until creamy, ⏱️ 5 minutes . Turn off heat.

   sugar: 1 tsp
5. 

   5

   Once risotto has simmered for ⏱️ 10 minutes , heat a large drizzle of olive oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Add crab cakes and cook until browned and crispy, ⏱️ 4 minutes per side. Turn off heat.

   crab cakes: 4 unit
6. 

   6

   In a second medium bowl , whisk together the juice from 2 lemon wedges, a large drizzle of olive oil, reserved shallot, ¼ tsp sugar, and a pinch of salt and black pepper . Toss in mixed greens until thoroughly coated. Place 2 TBSP butter in a small bowl . Microwave on high until just softened, ⏱️ 10 seconds (if melted, start over). Stir in half the lemon zest, a pinch of remaining chili flakes, and salt.

   black pepper: 1 tsp, mixed greens: 4 oz, butter: 2 tbsp
7. 7

   Stir parmesan cheese and 1 TBSP butter into pan with risotto; season with salt and pepper. Divide between bowls. Top with crab cakes and lemon chili butter. Sprinkle with remaining lemon zest if desired. Serve with salad and remaining lemon wedges on the side.

   parmesan cheese: ¼ cup