Crab Rangoon and Bonito Risotto

I decided to make crab rangoon after watching Ming Tsai make lemongrass and lobster rangoon.  I had some Cape Cod blue crab left and was in the mood.  They were pretty good but I would make some changes next time.  Joe doesn't like them too cream cheese-y.  But I like it with lots of cream cheese.  Joe also does not like crab much, so I wanted to make a good balance for him.

8 oz cream cheese
8 oz crab meat (I ended up using about 10 oz, and I think next time I will use 7 oz)
water chestnuts, diced fine
salt and pepper
1 tsp sugar
1/2 tsp worcestershire sauce
1/2 tsp soy sauce
2 scallions, chopped
1 clove garlic, minced
1 tbsp red onion, diced fine

I used maybe 2 teaspoonfulls of filling in each wrapper, and I made a couple shapes when I folded them.  I sealed them with egg wash (1 yolk and some water).  I fried them in oil for about 90 seconds.  By the way, they yield 48 rangoons, so I froze what we were not going to cook.

As for the risotto, I stupidly did not taste the broth I cooked with, so it came out WAY too salty, but I will definitely change the recipe here.

Arborio rice
bonito broth (I used a granulated formula mixed with chicken broth, soy sauce, fish sauce and sugar... but I would probably use just water next time)
1 cup white wine for deglazing
Broccoli
black pepper
1 shallot, diced fine
1 clove garlic, minced
grated parmesan cheese

I made it just like any other risotto- but I chose a bonito flavor because I was making crab rangoon... Asian and Asian.  Bonito broth has the flavor of most tempura dipping sauce or Japanese fried tofu sauce- for those of you who do not know what I am talking about.  I always used to put the sauce on my rice and that is what inspired this dish.  I wanted to bulk up the veggies so I added broccoli.

Here are some photos.

I hope you try these recipes because they were great- and if you use my changes they'll be much tastier for you!

Risotto

How Joe and I often choose to do dinner is by what we feel like that day.  It's not the best way to do it honestly, because we cannot shop for sales.  Plus, Whole Foods has great quality food, but it is not cheap!  Joe will often go out for a walk and pick up anything we need for dinner that we do not already have.

One day I decided to make risotto, something I've never made before.  I did not have arborio rice but I had orzo and I thought that would be fine.  Asparagus risotto with chicken was the plan (I'm exploring vegetarianism a bit, so mine would not have chicken in it).  But while Joe was out I thought about salmon if it was cheap.

I used chicken stock (I'm not a strict vegetarian), and blanched the asparagus in the stock so it would have the most flavor while using it in the risotto.  I used half an onion, diced fine, and sauteed it in butter until soft.  I also included thyme.  

In went the orzo and I stirred it until it was chalky.  I then deglazed the pan with half cup of white wine and waited until it was absorbed to start adding the hot stock about a cup at a time, stirring almost constantly over medium heat, until the orzo was cooked.  Stir in about 1/4 cup of grated parmesan and it's done.

Between stirring in the stock, I prepared the salmon.  They did not scale it at Whole Foods, so I ended up skinning it.  Salt and pepper, pan fried about 2 minutes per side.

It was incredible and I believe Joe said it was the best thing I've made.  I hastily took the photo because I wanted to eat! It is a nice way to make a healthy, creamy-ish pasta dish without adding cream.