| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats, Dairy |
Italian |
Fish |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 |
sm |
Onion, minced |
| 1 1/2 |
c |
Arborio rice* or medium-grain rice |
| 5 |
c |
Chicken stock or broth |
| 1/2 |
c |
Whipping cream |
| 3 1/2 |
oz |
Fresh mild goat cheese (such as Montrachet) |
| 8 |
oz |
Crabmeat |
| 1/3 |
c |
Chopped fresh basil or 1 teaspoon dried |
INSTRUCTIONS
This special appetizer is served at Allegro in Santa Barbara. It was a
winner.
*Arborio, an Italian short-grain rice, is available at Italian markets and
some specialty foods stores
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 i n
goat cheese, then crabmeat and chopped basil. Season risotto to taste with
salt and pepper. Serves 6. From the files of Al Rice, North Pole Alaska.
Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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