Garlic and Herbs Golden Crab Risotto |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The robust flavors of garlic and herb cheese mix perfectly with fresh crabmeat creating a creamy and stunning risotto. Ingredients:
1 quart chicken stock or 1 quart vegetable stock |
1 -7 saffron, grain |
1 tablespoon turmeric |
2 tablespoons olive oil |
1/2 cup onion, minced |
2 cups arborio rice |
1 cup dry white wine |
1 cheese, alouette spreadable garlic and herbs |
1 cup frozen peas (thawed) |
8 ounces lump crabmeat |
1 sheet gold leaf foil, 23k edible (optional) |
Directions:
1. Bring Chicken / Vegetable stock, saffron and turmeric to a boil and set aside.
2. Heat a medium size heavy gauge saucepot over medium to medium-high heat with olive oil.
3. Add the onions and sweat for 2 to 3 minutes.
4. Add rice and toast 2 to 3 minutes more.
5. Reduce heat to medium.
6. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes.
7. Ladle in prepared stock about 4 oz. at a time. Allow liquids to evaporate after each addition, while continuously stirring.
8. When all stock has been added and rice is al dente add Alouette® Garlic and Herbs Spreadable Cheese.
9. When risotto is cooked and creamy, add the peas and crabmeat, season with salt and pepper and serve immediately.
10. For added touch finish with one sheet of edible gold leaf.
11. Download Shopping List Print Recipe.
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