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Dungeness Crab Risotto

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Ingredients
  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
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.

Recipe Summary

Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Stir Fried

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