Directions:
- Heat the butter and oil together in a large saute pan over medium heat. Add the onion and saute until soft. Do not brown, they should be translucent. Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
- Just before serving, fold in the crabmeat, chopped chives, and Parmesan. Drizzle sparingly with white truffle oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 987.73 Kcal (4135 kJ) | ||
| Calories from fat | 126.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.07g | 22% | |
|---|---|---|---|
| Cholesterol | 20.09mg | 7% | |
| Sodium | 28119.78mg | 1172% | |
| Potassium | 47.31mg | 1% | |
| Total Carbs | 167.4g | 56% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 13.91g | 28% | |
| Vitamin C | 4.5mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 165.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 333.53 Kcal (1396 kJ) | ||
| Calories from fat | 42.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 22% | |
|---|---|---|---|
| Cholesterol | 6.78mg | 7% | |
| Sodium | 9495.32mg | 1172% | |
| Potassium | 15.98mg | 1% | |
| Total Carbs | 56.53g | 56% | |
| Sugars | 0.17g | 2% | |
| Dietary Fiber | 0.3g | 4% | |
| Protein | 4.7g | 28% | |
| Vitamin C | 1.5mg | 7% | |
| Iron | 0.1mg | 2% | |
| Calcium | 56mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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