Dungeness Crab Risotto Recipe
Ingredients
| 1 tablespoon butter or olive oil | ||
| Onions | 3/4 Cup (16 tbs), finley chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 2 cups arborio or medium-grain white rice | ||
| 1 3/4 cups fat-skimmed chicken broth | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| 1/4 pound shelled cooked Dungeness crab | ||
| Parmesan cheese | 1/2 Cup (16 tbs), finely shredded | |
| Sage leaves | 1 Tablespoon, minced | |
| 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.
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.
Chef
