Risotto with crabmeat and basil

1 servings

Ingredients

Quantity Ingredient
3 tablespoons Butter
1 small Onion, minced
1½ cup Arborio rice* or medium-grain rice
5 cups Chicken stock or broth
½ cup Whipping cream
3½ ounce Fresh mild goat cheese (such as Montrachet)
8 ounces Crabmeat
⅓ cup Chopped fresh basil or 1 teaspoon dried

Directions

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

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