Champagne And Crab Risotto Recipe

ingredients

4 tablespoons butter
4 shallots, diced
1 clove garlic, minced
2 cups arborio rice
1/2 cup flat champagne or white wine
4 cups fish stock, warmed
OR
2 cups clam juice, MIXED WITH
2 cups water, warmed
1 pinch saffron
1 pound flaked crabmeat
1/4 cup fresh Italian parsley, chopped
salt and freshly ground black pepper, to taste

directions

Melt 2 tablespoons of the butter in a heavy medium saucepan over medium heat. Saute the shallots and garlic until soft. Stir in the rice and cook to evenly coat.

Pour in the champagne or wine and cook until the liquid is absorbed.

Add the saffron to the warm stock and ladle 1 cup of stock into the rice, stirring continuously over moderate heat. Continue adding warm broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is done but al dente in the center.

Reduce heat to very low and stir in crabmeat, parsley, and remaining butter. Season with salt and pepper, remove from heat, and let sit 10 minutes. Serve hot.

nutrition data