Ingredients
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 1 cup dry white wine
- 4 to 6 tablespoons unsalted butter
- 6 cups chicken broth
- 1 cup Arborio rice
- 1/2 pound fresh shelled Dungeness crabmeat
- 1 cup whole milk
- 1/2 cup grated Parmesan
- Salt and freshly ground black pepper
- 1 bunch chives
- 1/4 cup olive oil (for chive oil)
Directions
Put a medium pot on a burner over medium heat. When the pot is hot, add the olive oil and shallots and simmer until the shallots are translucent. Pour the wine into the pot and allow simmer until the wine is almost completely evaporated. Add the butter and when melted, add the rice and stir until coated with the butter. Add 3 cups of the chicken broth and gently simmer. Slowly add the remaining chicken stock and cook until the rice is soft. Add the crabmeat and milk and cook for about 3 minutes.
Add the Parmesan, Salt and pepper to taste, and mix well. Reduce the heat to the lowest setting and continue to mix occasionally, until it's time to serve. To make the chive oil, add the chives and olive oil to a blender, and mix on high for about 3 minutes. Pour the oil in a small bowl or squeeze bottle.
Serve the warm risotto in medium-sized bowls and drizzle a small amount of chive oil on top for a garnish
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By gina72711_13176466
saint louis
on October 09, 2011
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The best risotto recipe I have ever had, don't hesitate to make this. I used a mix of shellfish, just divine!
By ginag72711
on May 21, 2011
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This recipe is wonderful, rich, creamy, and delectible. Everything a risotto should be. I liked the detailed cooking instructions, and it's alot lighter in calories and fat than other risotto recipes on this site, but without sacrificing any of the flavor. I have made it several times with different seafood combinations, broth/stock combos, and it always turns out fantastic. I have never made the chive oil, I just finish with fresh parsley. I would recommend this recepe to anyone, it's definitely a keeper.
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