Italian: Risotto With Crabmeat & Basil Recipe
Yield: 6 ServingsRecipe by luhu.jp
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 ounce: Fresh goat cheese, (such as
Montrachet),
8 ounce: Crabmeat,
1/3 cup: Chopped fresh basil or 1,
Teaspoon dried, crumbled
Directions:
Melt butter in heavy large saucepan over medium heat. Add minced
onion and saute until translucent, about 3 minutes. Add rice and
saute 1 minute. Add 1 cup chicken stock to rice, reduce heat and
simmer until liquid is absorbed, stirring frequently. 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. Add whipping cream and simmer 2 minutes. Mix in goat
cheese, then crabmeat and chopped basil. Season risotto to taste with
salt and pepper.
* Arborio, an Italian short-grain rice, is available at Italian
markets and some specialty food stores.
In Santa Barbara, California, ALLEGRO offers this fine starter.
SOURCE: Bon Appetit Favorite Restaurant Recipes, Volume II
Shared by Cate Vanicek
Source from luhu.jp
onion and saute until translucent, about 3 minutes. Add rice and
saute 1 minute. Add 1 cup chicken stock to rice, reduce heat and
simmer until liquid is absorbed, stirring frequently. 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. Add whipping cream and simmer 2 minutes. Mix in goat
cheese, then crabmeat and chopped basil. Season risotto to taste with
salt and pepper.
* Arborio, an Italian short-grain rice, is available at Italian
markets and some specialty food stores.
In Santa Barbara, California, ALLEGRO offers this fine starter.
SOURCE: Bon Appetit Favorite Restaurant Recipes, Volume II
Shared by Cate Vanicek
Source from luhu.jp