| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats, Dairy |
Italian |
Main dish, Italian, Seafood |
6 |
Servings |
INGREDIENTS
| 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 |
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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