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Italian: risotto with crabmeat and basil
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| Artist: |
_ |
| Categories: |
Entrees, Italian, Rice & Grains, Risotto, Seafood, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| tbsp | Butter | | 1
| small | Onion, minced | | 1 1/2
| cup | Arborio rice* or medium- | | | Grain | | 5
| cup | Chicken stock or canned | | | Broth | | 1/2
| cup | Whipping cream | | 3 1/2
| oz | Fresh goat cheese (such as | | | Montrachet) | | 8
| oz | Crabmeat | | 1/3
| cup | Chopped fresh basil or 1 | | | Teaspoon dried, crumbled |
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Procedures:
| 1 | Melt butter in heavy large saucepan over medium heat. | | 2 | Add minced onion and saute" until translucent, about 3 minutes. | | 3 | Add rice and saute" 1 minute. | | 4 | Add 1 cup chicken stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. | | 5 | Continue adding enough of remaining chicken stock 1 cup at a time until rice is just tender but still firm to bite, stirring frequently and allowing each addition to be absorbed before adding next, about 20 minutes. | | 6 | Add whipping cream and simmer 2 minutes. | | 7 | Mix in goat cheese, then crabmeat and chopped basil. | | 8 | Season risotto to taste with salt and pepper. | | 9 | * arborio, an italian short-grain rice, is available at italian markets and some specialty food stores. | | 10 | In santa barbara, california, allegro offers this fine starter. |
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