Italian: Risotto with Crabmeat & Basil
Yield
6 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 1 | small |
onions
minced |
|
| 1 ½ | cups |
arborio (short-grain) rice
or medium grain |
|
| 5 | cups |
chicken broth
or canned broth |
|
| ½ | cup |
heavy whipping cream
|
|
| 3 ½ | ounces |
goat (chevre) cheese
fresh |
|
| 8 | ounces |
crab meat
|
|
| ⅓ | cup |
basil
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 1 | small |
onions
minced |
|
| 355 | ml |
arborio (short-grain) rice
or medium grain |
|
| 1.2 | l |
chicken broth
or canned broth |
|
| 118 | ml |
heavy whipping cream
|
|
| 101.2 | ml/g |
goat (chevre) cheese
fresh |
|
| 231.2 | ml/g |
crab meat
|
|
| 79 | ml |
basil
fresh |
*
|
Directions
Melt butter in heavy large saucepan over medium heat.
Add minced onion and sauté until translucent, about 3 minutes.
Add rice and sauté 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.
