Garlic And Herbs Golden Crab Risotto
From corrinnej 12 years agoIngredients
- 1 qt. chicken stock or vegetable stock shopping list
- 1-7 grain saffron shopping list
- 1 tbsp. turmeric shopping list
- 2 tbsp. olive oil shopping list
- ½ cup Minced onion shopping list
- 2 cup arborio rice shopping list
- 1cup dry white wine shopping list
- 1 pkg. Alouette® garlic and herbs Spreadable cheese shopping list
- 1 cup frozen peas (thawed) shopping list
- 8 oz. Jumbo lump crabmeat shopping list
- Optional 1 sheet 23 K edible gold leaf shopping list
How to make it
- Bring Chicken / Vegetable stock, saffron and turmeric to a boil and set aside.
- Heat a medium size heavy gauge saucepot over medium to medium-high heat with olive oil.
- Add the onions and sweat for 2 to 3 minutes.
- Add rice and toast 2 to 3 minutes more.
- Reduce heat to medium.
- Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes.
- Ladle in prepared stock about 4 oz. at a time. Allow liquids to evaporate after each addition, while continuously stirring.
- When all stock has been added and rice is al dente add Alouette® Garlic and Herbs Spreadable Cheese.
- When risotto is cooked and creamy, add the peas and crabmeat, season with salt and pepper and serve immediately.
- For added touch finish with one sheet of edible gold leaf.
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