Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Butter
1 sm Onion, minced
1 1/2 c Arborio rice* or
-medium-grain rice
5 c Chicken stock or broth
1/2 c Whipping cream
3 1/2 oz Fresh mild goat cheese
-(such as Montrachet)
8 oz Crabmeat
1/3 c Chopped fresh basil or 1
-teaspoon dried
This special appetizer is served at Allegro in Santa
Barbara. It was a winner.
*Arborio, an Italian short-grain rice, is available at
Italian markets and some specialty foods stores
Melt butter in heavy large saucepan over medium heat.
Add minced onion and saute until translucent, about 3
minutes. Add rice and saute 1 minute. Add 1 cup
chicken stock to rice, reduce heat and simmer until
liquid is absorbed, stirring frequently. Continue
adding enough of remaining chicken stock 1 cup at a
time until rice is just tender but still firm to bite,
stirring frequently and allowing each addition to be
absorbed before adding next, about 20 minutes. Add
whipping cream and simmer 2 minutes. Mix i n goat
cheese, then crabmeat and chopped basil. Season
risotto to taste with salt and pepper. Serves 6. From
the files of Al Rice, North Pole Alaska. Feb 1994
