Recipe - Italian: Risotto With Crabmeat And Basil

3 tablespoon Butter
1 small Onion, minced
1 One half cup Arborio rice* or medium
Grain
5 cup Chicken stock or canned
Broth
One half cup Whipping cream
3 One half ounce Fresh goat cheese (such as
Montrachet)
8 ounce Crabmeat
1/3 cup Chopped fresh basil or 1
Teaspoon dried, crumbled

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 in
goat cheese, then crabmeat and chopped basil. Season risotto to taste with
salt and pepper.

* Arborio, an Italian shortgrain rice, is available at Italian markets and
some specialty food stores.

In Santa Barbara, California, ALLEGRO offers this fine starter.

SOURCE: Bon Appetit Favorite Restaurant Recipes, Volume II

Shared by Cate Vanicek

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini