Scott Powers, executive chef at the Abbey Resort and Spa in Lake Geneva shares one of his favorite winter recipes. 3# snow crab clusters 3# mire poix (diced onion, carrot & celery) 5 garlic cloves 2 bay leaf 10 black peppercorn 8 oz diced fennel 4 oz tomato paste 8 oz brandy 8 oz sherry 16 oz white wine 16 oz water 1 qt heavy cream 4 oz arborrio rice 1/4 tbl fresh thyme 1/2 bunch parsley stems
Saute mire poix, fennel and aromatics until translucent. Add crab clusters and tomato paste. Cook for 5 minutes. And wine and liquor. Reduce by half. Add cream and rice. Simmer for 30 minutes until the rice has given up its starch and the soup has thickened.