Crab Cakes + Corn Risotto

John makes fun of me for always wanting seafood when it’s warm outside. I’m notorious for insisting on fish tacos and guacamole the first time it feels similar to summer. So when I was committed to making a nice weekend meal for us, I was excited about this pairing.

My mom had recently talked about how delicious corn risotto was, so I needed to try it for myself. As for the crab cakes, I was thinking about just buying some, but NYT’s recipe was so straightforward and Citarella had lump crab ready for me.

Emily Weinstein’s Corn Risotto via NYT Cooking

Crab Cakes Baltimore-Style via NYT Cooking

Bentley’s Way

• I halved the crab cake recipe and sort of halved the risotto recipe because I only had 3/4 cup of Arborio rice.

• I followed the crab cake recipe exactly, but did not serve with the recommended sauce since I was pairing with the risotto.

• I used chicken stock instead of corn stock, but I imagine this is amazing if you go the extra mile to make and use this.

• I decided not to whip the heavy cream and just added it at the end in its regular state. I was tired and ready to eat, you understand. Again, I’m sure this would make it even better if you did it!

• Wine Pairing: Since risotto uses white wine, I decided to buy a Pinot Blanc I’ve been loving and use that cook with and enjoy along the way. Normally I just use cooking wine, but this was more fun on a Saturday.