Chef Tom Branighan's Crab Fat Risotto with Louisiana Shrimp | Chefs to Watch

In this episode of Chefs to Watch, we’re in the kitchen with Chef Tom Branighan of Mamou Restaurant in New Orleans as he creates a mouthwatering Crab Fat Risotto with Louisiana Shrimp. Watch as Chef Branighan transforms rich Louisiana crab fat into a nutty, buttery base for the risotto, enhanced with freshly grated parmesan for the perfect texture. He pairs it with shrimp marinated in a fennel, garlic, and basil blend for a flavorful finish.
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