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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 2 |
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I really wanted a creamy crab risotto but couldn't find anything here, so i used /recipe/crab-risotto-314749 as a base (for the liquid amounts) and then my nose. Ingredients:
1/2 cup arborio rice |
1 cup water |
1/2 cup chardonnay wine (i used a brand called gossips) |
1 carrot, chopped |
1/2 onion, chopped |
shallot, 1 handful, chopped |
170 g crabmeat, finely chopped |
1/2 cup thickened cream |
1/2 teaspoon tuscan herbs |
1/2 teaspoon mixed italian herbs |
1/2 teaspoon chili |
1/2 cup cheese |
Directions:
1. In a Medium Saucepan combine rice, water and wine. Bring to boil and then turn down to simmer.
2. When approximately 2/3rds of the liquid is absorbed add the carrot, onion, shallots, crab, cream and herbs.
3. Continue to simmer.
4. Stir occasionally and check for absorbtion.
5. It's done when it's nice and thick and the carrots are still crunchy.
6. Add the chilli and cheese to the dish and bake at 220 degrees celcius for 15 minutes.
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