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3 tablespoon Butter
1 small Onion, Minced
1½ cup Rice, Arborio
5 cup Chicken Stock
½ cup Cream
3½ ounce Cheese, Goat
8 ounce Crab Meat
1/3 cup Basil, Fresh Chopped
Melt butter in heavy large saucepan over medium heat. Add minced onion and saute until translucent, 3 minutes. Add rice and saute 1 minute. Add a cup of chicken stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding enough of remaining chicken stock a cup at a time until rice is just tender but still firm to bite, stirring frequently and allowing each addition to be absorbed before adding next, 20 minutes. Add whipping cream and simmer 2 minutes. Mix in goat cheese, then crabmeat and chopped basil. Season risotto to taste with salt and pepper.
1 small Onion, Minced
1½ cup Rice, Arborio
5 cup Chicken Stock
½ cup Cream
3½ ounce Cheese, Goat
8 ounce Crab Meat
1/3 cup Basil, Fresh Chopped
Melt butter in heavy large saucepan over medium heat. Add minced onion and saute until translucent, 3 minutes. Add rice and saute 1 minute. Add a cup of chicken stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding enough of remaining chicken stock a cup at a time until rice is just tender but still firm to bite, stirring frequently and allowing each addition to be absorbed before adding next, 20 minutes. Add whipping cream and simmer 2 minutes. Mix in goat cheese, then crabmeat and chopped basil. Season risotto to taste with salt and pepper.