You are here

Dungeness Crab Risotto

admin's picture
  Butter/Olive oil 1 Tablespoon
  Finely chopped onions 3⁄4 Cup (12 tbs)
  Garlic 2 Clove (10 gm), minced
  Arborio/Medium-grain white rice 2 Cup (32 tbs)
  Fat free chicken broth 1 3⁄4 Cup (28 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Shelled cooked dungeness crab 1⁄4 Pound
  Finely shredded parmesan cheese 1⁄2 Cup (8 tbs)
  Minced sage leaves 1 Tablespoon
  Salt To Taste

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.

Recipe Summary

Main Dish
Stir Fried

Rate It

Your rating: None
Average: 4.1 (17 votes)


Dungeness Crab Risotto Recipe