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Crab Risotto Recipe


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     Crab Risotto

Category   Entrees - Maindishes
Sub Category   None

4 cup chicken stock
pinch of saffron
2 Tbsp oil
bacon bits
2 small onion
chopped celery
chili pepper
2 cloves garlic
2 Tbsp thyme
1 1/2 cup arborio rice
salt and pepper
1/2 cup white wine
1/2 cup parmigiano reggiano cheese
3 Tbsp butter
8 oz crabmeat

In a small saucepan bring the stock, saffron, and 1 cup water to a low boil. Lower the heat and keep warm. In a heavy skillet heat the oil over med heat. Add the bacon. Stir in the onion, celery, chili pepper, garlic, and thyme 2 min. Add the rice and stir for 1 min. Season with salt and pepper. Add the wine and cook until evaporated. Add the saffron stock a little at a time. Stir frequently until creamy about 18 min. stir in the cheese and butter. In a bowl. Season crabmeat. Remove the risotto from the heat and gently stir in the crab.

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