Dungeness Crab Risotto

Recipe Ingredients

1 tablespoon	15ml	Butter or olive oil
3/4 cup	46g / 1.6oz	Finely chopped onions
2		Garlic cloves - minced
2 cups	320g / 11oz	Arborio or medium-grain white rice
3 1/4 cups	770ml	Fat-skimmed chicken broth
1/2 cup	118ml	Dry white wine
3/4 lb	340g / 11oz	Shelled cooked Dungeness crab
1/2 cup	73g / 2.6oz	Finely-shredded parmesan cheese
1 tablespoon	15ml	Minced fresh sage leaves
		Salt - to taste

Recipe Instructions

In a 6-quart pressure cooker over high heat, frequently stir butter, onions, and garlic until onions are limp, about 3 minutes. Add rice and stir often until it is opaque, about 3 minutes longer. Add broth, wine, and 2 cups water. Stir occasionally until mixture boils, about 4 minutes.

Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 pounds); adjust heat to stabilize cooking rate. Cook 6 minutes. Release pressure quickly, running cold water over pan.

Open pan. Stir in crab, parmesan cheese, and sage. Add salt to taste.

This recipe yields 4 main-dish servings.

Per serving: 489 cal., 16% (76 cal.) from fat; 31 g protein; 8.4 g fat (3.9 g sat.); 70 g carbo (6.3 g fiber); 491 mg sodium; 101 mg chol.

Source:
Sunset Magazine, February 1999

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