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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon butter or olive oil |
3/4 cup finely chopped onions |
2 cloves garlic, minced |
2 cups arborio or medium-grain white rice |
1 3/4 cups fat-skimmed chicken broth |
1/2 cup dry white wine |
3/4 pound shelled cooked dungeness crab |
1/2 cup finely shredded parmesan cheese |
1 tablespoon minced fresh sage leaves |
salt |
Directions:
1. In a 6-quart pressure cooker over high heat, frequently stir butter, onions, and garlic until onions are limp, about 3 minutes. Add rice and stir often until it is opaque, about 3 minutes longer. Add broth, wine, and 2 cups water. Stir occasionally until mixture boils, about 4 minutes.
2. Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 lb.); adjust heat to stabilize cooking rate. Cook 6 minutes. Release pressure quickly, running cold water over pan.
3. Open pan. Stir in crab, parmesan cheese, and sage. Add salt to taste.
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