Crab Asparagus Risotto Recipes
CRAB AND ASPARAGUS RISOTTO
I love Risotto. I played around with this recipe until I found what I feel to be the right combination of ingredients and flavors. I hope you all enjoy it. My teenagers love it.
Provided by Jennifer J
Categories Seafood
Time 35m
Number Of Ingredients 13
Steps:
- 1. In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
- 2. In a large 3 to 4-quart heavy saucepan over medium heat, heat the butter and oil together in a large saute pan over medium heat. Add the onions and garlic, saute until soft. Do not brown, they should be translucent.
- 3. Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, careful not to burn.
- 4. Add about 1/2 cup of stock mixture to the rice just enough to cover the top of the rice.and stir over a medium heat until the rice is almost dry and all the stock has been incorporated.
- 5. Repeat this process until the rice is cooked but still has a slight bite. (If you run out of the wine broth mixture quickly prepare a little more to soften the rice) The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
- 6. After the last addition of liquid has been mostly absorbed, add the asparagus until heated through.
- 7. Fold in the crabmeat, chopped chives, and Parmesan. Taste and season, to taste, with salt and freshly ground black pepper. Serve immediately.
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