Risotto With Crabmeat And Basil

Recipe Ingredients

3 tablespoons	45ml	Butter
1 tablespoon	15ml	Onion - minced (small)
1 1/2 cups	240g / 8.5oz	Arborio rice* or medium-
		Grain
5 cups	1185ml	Chicken stock or canned
		Broth
1/2 cup	118ml	Whipping cream
3 1/2 oz	99g	Fresh goat cheese - (such as montrachet)
8 oz	227g	Crabmeat
1/3 cup	48g / 1.7oz	Chopped fresh basil or 1
1 teaspoon	5ml	Dried - crumbled

Recipe Instructions

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

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