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Crispy Crab Risotto with Tomato and Tarragon Coulis

Chef Laurent Grangien of Paso Robles’ Bistro Laurent contributed this terrific summer recipe to pair with Roussanne-based Tablas Creek whites. Enjoy!

Serves: 6


  • 1 lb. tomatoes, peeled and chopped
  • 1 tbsp tomato paste
  • 1 cup fish stock
  • 2 oz onion, chopped
  • 1 bunch tarragon
  • 2 oz butter
  • 10 oz Arborio rice
  • 2 oz onion, chopped
  • 14 oz fish stock
  • 3 oz dry white wine
  • 1 lb. cooked Dungeness crab meat
  • 3 oz butter
  • 2 tbsp parmesan cheese
  • salt and pepper to taste


  • For the coulis, Combine chopped tomatoes, tomato paste, and 14 oz. of the fish stock in a sauce pan and cook slowly for 1 hour.
  • Blend cooked mixture, strain, and add 3 oz. of butter.
  • For the risotto, saute onion in butter over medium heat until golden brown.
  • Add rice and stir, making sure rice is coated in butter.
  • Add white wine and cook 2 or 3 minutes, until liquid is reduced by half.
  • Add the fish stock and cook 15 minutes until there is no more liquid, stirring constantly.
  • Add crab meat, butter, parmesan cheese, salt and pepper.
  • Shape risotto into a disc about 1.5 inches thick.
  • Refrigerate for 2 hours.
  • Before serving, fry the risotto cake with butter, approximately 2-3 minutes per side, until crispy.
  • Serve on a bed of Tomato Coulis, and pair with the Esprit de Beaucastel Blanc.

Pairs With: Esprit de Tablas/Beaucastel Blanc, Roussanne