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Risotto with Prawns and Lump Crabmeat in Taba ng Talangka Nage
Risotto with Prawns and Lump Crabmeat in Taba ng Talangka Nage – - Recipe

This risotto recipe infuses Italian elegance with vibrant local seafood. It features creamy rice infused with taba ng talangka, then topped with plump prawns, lump crabmeat, tobiko, and a bright calamansi foam. This luxurious dish bridges cultures with its striking flavors and indulgent texture, making it a standout choice for businesses seeking a refined yet familiar dish.

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Ingredients

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Cook the Risotto in Taba ng Talangka Nage

Prepare the Prawns and Lump Crabmeat

  • Water 1500.0 ml
  • Lemon Slices 60.0 g
  • White Wine 120.0 ml
  • Parsley Stems 30.0 g
  • Onions, chopped 60.0 g
  • Whole Black Peppercorns 2.0 g
  • Prawns 250.0 g
  • Lump Crabmeat 120.0 g

Make the Calamansi Foam

  • Cream 250.0 ml
  • Calamansi Juice 60.0 ml
  • Salt And Pepper, To Taste

Assemble the Risotto

  • Tobiko or Caviar
  • Fresh Dill
  • Edible Flowers
Created By:
No Chef Image

J Brando Santos

Sr. Sous Chef, Unilever Food Solutions Philippines

This risotto recipe infuses Italian elegance with vibrant local seafood. It features creamy rice infused with taba ng talangka, then topped with plump prawns, lump crabmeat, tobiko, and a bright calamansi foam. This luxurious dish bridges cultures with its striking flavors and indulgent texture, making it a standout choice for businesses seeking a refined yet familiar dish.

...

Preparation

  1. Cook the Risotto in Taba ng Talangka Nage

    D41:E49
    • Heat oil in a pot.
    • Sauté onions, garlic, and ginger for 1 minute.
    • Stir in taba ng talangka and Knorr Shrimp Powder. Cook for 1 minute.
    • Add rice and stir.
    • Add water or shrimp stock one ladle at a time, stirring the rice continuously. Wait for the rice to fully absorb the liquid before adding the next ladle.
    • Repeat the process until the risotto is cooked and creamy.
    • Stir in butter and Parmesan cheese.
    • Season to taste with salt and pepper.

  2. Prepare the Prawns and Lump Crabmeat

    • Combine water, lemon slices, white wine, parsley, onions, and peppercorns in a pot.
    • Bring to a boil and simmer for 5 minutes.
    • Blanch prawns in liquid until cooked. Remove and set aside.
    • Repeat the process with crabmeat.

  3. Make the Calamansi Foam

    • Combine all ingredients and mix well.
    • Transfer mixture to a cream whipper or espuma canister, charge, and shake. Set aside until ready to assemble.

  4. Assemble the Risotto

    • Transfer risotto into serving dishes. Arrange seafood on top.
    • Top with calamansi foam, tobiko or caviar, fresh dill, and edible flowers.
Created By:
No Chef Image

J Brando Santos

Sr. Sous Chef, Unilever Food Solutions Philippines
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