Crab Risotto (GF)

Crab Risotto (GF)

(6 servings)

Ingredients:

4 cups Chicken Broth

2 tbsp. Unsalted Butter, divided

1 tbsp. Shallots, chopped

2 cloves Fresh Garlic, minced

1½ cups Arborio Rice

½ cup White Wine

½ lb. Crab Meat, chopped or shredded

2/3 cup Fresh Orange Juice

¼ cup Pecorino Cheese, grated

2 tbsp. Orange Zest

2 tbsp. Fresh Parsley, chopped

Directions:

In a sauce pan, bring broth to boiling.  Then reduce heat to a simmer.  In a 4 qt. Dutch oven or pot over medium heat, melt 1 tbsp. butter.  Add shallot and garlic cooking for one minute.  Add rice stirring to mix and cook for 2 minutes or until rice starts to brown.  Stirring often.  Slowly add the wine and stirring constantly.  Cook rice until wine has been absorbed.  Start adding a ½ cup of broth at a time to rice mixture.  Continue to cook and stir rice until liquid is absorbed.  Repeat this process until all the broth has been absorbed.  It should take about 20 minutes.  Stir in crab and orange juice.  Remove from heat and stir in the remaining butter and the cheese.  Serve immediately and top with the orange zest and parsley.

Notes:              Depending on how much you like garlic, use large cloves or adjust to your taste.

Notes:              You can use fresh, frozen or canned crab for this dish.  Whichever you prefer or can get easily.

Ideas for Future Efforts

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