Crab Risotto

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
8 to 10 servings, depending on serving size
Level:
Easy

Ingredients
  • 1 ounce butter
  • 1 ounce vegetable oil
  • 1 1/2 ounces chopped white onion
  • 1 pound Arborio rice
  • 1 1/2 quarts vegetable stock or chicken stock, heated
  • 6 ounces jumbo lump crabmeat
  • 2 ounces chopped chives
  • 4 ounces grated Parmesan
  • 2 ounces white truffle oil
Directions
  • Heat the butter and oil together in a large saute pan over medium heat. Add the onion and saute until soft. Do not brown, they should be translucent. Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.

  • Just before serving, fold in the crabmeat, chopped chives, and Parmesan. Drizzle sparingly with white truffle oil.


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    Recipe courtesy of Patrick and Gina Neely