Dungeness Crab Risotto
|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|
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.