Risotto With Crabmeat & Basil
Description
This elegant risotto combines creamy Arborio rice with sweet lump crabmeat and fresh basil. The dish is enriched with goat cheese and whipping cream for a luxurious texture. It is a sophisticated main course that balances delicate seafood flavors with savory stock and herbs.Ingredients
Directions
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Melt butter in a heavy large saucepan over medium heat.
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Add minced onion and saut until translucent, about 3 minutes.
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Add rice and saut for 1 minute until edges become translucent.
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Add 1 cup chicken stock to rice, reduce heat, and simmer until liquid is absorbed, stirring frequently.
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Continue adding remaining chicken stock 1 cup at a time until rice is just tender but still firm to the bite, stirring frequently and allowing each addition to be absorbed before adding the next, about 20 minutes.
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Stir in whipping cream and simmer for 2 minutes.
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Remove from heat and gently fold in goat cheese, crabmeat, and chopped basil.
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Season risotto to taste with salt and pepper.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 15g75%
- Cholesterol 80mg27%
- Sodium 600mg25%
- Total Carbohydrate 45g15%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Arborio is an Italian short-grain rice available at Italian markets and some specialty foods stores. If unavailable, you may substitute with Carnaroli or Vialone Nano rice.
Ensure the chicken stock is kept warm in a separate saucepan to maintain a consistent cooking temperature for the risotto.
Use high-quality lump crabmeat for the best texture and flavor. Pick through the crabmeat to remove any shells before adding it to the dish.
This risotto is best served immediately while hot and creamy. It does not reheat well as the rice continues to absorb liquid and can become mushy.
For a vegetarian variation, omit the crabmeat and chicken stock, using vegetable stock instead. You may add roasted vegetables like asparagus or peas for extra substance.
