Tuesday, November 15, 2005

Crab risotto

Sautee a medium minced yellow onion in 2 T. butter and 2 T. olive oil.

Heat up 6 c. chicken broth to a simmer on the stove.

When the onion is translucent add in 1 c. arborio rice and sautee til shiney.

Add a ladle full of broth and reduce to the next to lowest temperature.

Gradually stir the rice and add in ladle after ladle of broth stirring slowly and constantly (for about 30 minutes until the rice is tender).

Take off the heat and stir in 1 & 1/2 - 2 c. crab meat (preferably backfin meat).

Stir in and then add 4 T. butter and 1/2-3/4 c. parmeasan cheese.



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