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Title: Risotto with Crabmeat and Basil
Categories: Italian Rice Seafood
Yield: 6 Servings
| 3 | tb | Butter |
| 1 | sm | Onion, minced |
| 1 1/2 | c | Arborio rice* or medium- |
| Grain | ||
| 5 | c | Chicken stock or canned |
| Broth | ||
| 1/2 | c | Whipping cream |
| 3 1/2 | oz | Fresh goat cheese (such as |
| Montrachet) | ||
| 8 | oz | Crabmeat |
| 1/3 | c | Chopped fresh basil or 1 |
| Teaspoon dried, crumbled |
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
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