Crab Risotto
- Level: Easy
- Yield: 8 to 10 servings, depending on serving size
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 321
- Total Fat
- 14
- Saturated Fat
- 4
- Carbohydrates
- 37
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 10
- Cholesterol
- 30
- Sodium
- 274
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
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.