Ina's comforting, one-pot risotto is packed with fennel, poblano peppers and the rich flavors of the sea!Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgdGet the recipe ▶ https://foodtv.com/3wPrYFGSubscribe to Food Network ▶ http://foodtv.com/YouTubeIna throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Fresh Crab and Pea RisottoRECIPE COURTESY OF INA GARTENLevel: EasyTotal: 50 minActive: 45 minYield: 4 to 6 servingsIngredients6 to 8 cups good seafood stock (see Cook's Note)2 tablespoons unsalted butter2 tablespoons good olive oil1/2 cup small-diced shallots (2 large)1/2 cup chopped fennel, cored1/2 cup seeded and small-diced poblano pepper2 teaspoons minced garlic (2 cloves)1 teaspoon fresh thyme leaves1/2 teaspoon saffron threads1/2 teaspoon crushed red pepper flakes1 1/2 cups Italian Arborio rice (10 ounces)1 cup dry white wine, such as Pinot Grigio1/2 cup creme fraicheKosher salt and freshly ground black pepper16 ounces very good fresh lump crabmeat, picked through for shells1 cup frozen peas, defrostedMinced fresh chives and freshly grated lemon zest, for servingDirectionsHeat the stock in a medium saucepan and keep it simmering over low heat.In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, heat the butter and olive oil over medium heat. Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally. Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes. Add the rice and stir to coat all the grains with butter and oil. Add the wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed. Add 1/2 cup of the simmering stock to the rice and cook, stirring frequently (see Cook's Note). When the stock is almost completely absorbed, continue adding stock, 1/2 cup at a time, simmering the risotto until the stock is absorbed each time before adding more stock. Cook until the rice is al dente; it should take between 25 and 30 minutes.When the rice is done, stir in the creme fraiche, 2 teaspoons salt, and 1 teaspoon black pepper. Fold in the crabmeat and peas and cook over low heat for 2 minutes, until the crabmeat is warmed through. Add just enough simmering stock to make the risotto moist and creamy. Serve hot in large, shallow bowls and sprinkle with chives and lemon zest.Cook’s NoteI use either seafood stock from my fish store or canned Bar Harbor Seafood Stock. I find that using a 1/2-cup ladle for the stock makes it easy to see how much to add.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#InaGarten #BarefootContessa #FoodNetwork #FreshCrabAndPeaRisottoIna Garten's Fresh Crab and Pea Risotto | Barefoot Contessa | Food Networkhttps://www.youtube.com/watch?v=y5Bkn1g2FMc