If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Champagne And Crab Risotto
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- #102762
serves/makes:
ready in:
30-60 minutes
30-60 minutes
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.
added by
lizziew
nutrition data
449 calories, 12 grams fat, 53 grams carbohydrates, 19 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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