Crab and Basil Risotto with Goat Cheese
Ingredients:
3 tablespoons butter
1 small onion, minced
1 1/2 cup Arborio rice (Italian short-grain rice) or medium-grain rice
5 cups chicken stock or canned broth
1/2 cup whipping cream
3 1/2 ounces fresh mild goat cheese (such as Montrachet)
8 ounces crabmeat
1/3 cup chopped fresh basil or 1 teaspoon dried, crumbled
Cooking instructions:
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 form 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.
Ingredients:
3 tablespoons butter
1 small onion, minced
1 1/2 cup Arborio rice (Italian short-grain rice) or medium-grain rice
5 cups chicken stock or canned broth
1/2 cup whipping cream
3 1/2 ounces fresh mild goat cheese (such as Montrachet)
8 ounces crabmeat
1/3 cup chopped fresh basil or 1 teaspoon dried, crumbled
Cooking instructions:
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 form 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.
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