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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By MsMarieB
New Jersey
on April 01, 2012
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Very good, benefits from a little paprika and white pepper I think. And garlic, cause I put that in everything!!
By chefemmit
N. OREGON COAST
on September 27, 2011
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we just finished eating this. YUM. this was soooo creamy, smooth, and sublime. we live on the n. oregon coast so we have the good fortune of local crab and mushrooms at our fingertips, the addition of the chantrelles and lobster mushrooms added such a nice earthy-ness, and i also used a combination of chicken and vegetable broth, then nearing the end of the cooking is when i added the 'shrooms and added the last 1/2 cup of broth, I had beef broth already opened and thought it would go well with the mushrooms, so all three broths were involved. the crab, chives and parmesan were blended in at the very end, it was excellent. thanks robert! (oh, and i sauteed the 'shrooms first in butter and tossed with garlic prior to the addition.
By Lovable Amateur
Napa, CA
on February 16, 2011
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Are you kidding me?!!! This is divine risotto! And I am a frequent risotto-maker. Granted the white truffle oil was a tad expensive ... but worth every penny. I was able to use freshly picked, in-season crab. To kick it up, I gently sauted the crab in a little butter before adding it and added a cup of white wine after toasting the rice, cooked it down, then proceeded with the chicken stock.
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