| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats, Dairy |
Italian |
Italian, Main dish, Seafood |
6 |
Servings |
INGREDIENTS
| 3 |
T |
Butter |
| 1 |
|
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), Montrachet |
| 8 |
oz |
Crabmeat |
| 1/3 |
c |
Chopped fresh basil or 1 |
|
|
Teaspoon dried, crumbled |
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,
Volume II Shared by Cate Vanicek From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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