Try this Risotto with Crabmeat and Basil recipe, or contribute your own.Suggest a better description
This special appetizer is served at Allegro in Santa Barbara. It was a winner. *Arborio, an Italian short-grain rice, is available at Italian markets and some specialty foods stores Melt butter in heavy large saucepan over medium heat. Add minced onion and saute until translucent, about 3 minutes. Add rice and saute 1 minute. Add 1 cup chicken stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding enough of remaining chicken stock 1 cup at a time until rice is just tender but still firm to bite, stirring frequently and allowing each addition to be absorbed before adding next, about 20 minutes. Add whipping cream and simmer 2 minutes. Mix i n goat cheese, then crabmeat and chopped basil. Season risotto to taste with salt and pepper. Serves 6. From the files of Al Rice, North Pole Alaska. Feb 1994
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|Serving Size: 1 Serving (1246g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 707 (69%)|
|Amt Per Serving||% DV|
|Total Fat 78.5g||105 %|
|Saturated Fat 50g||250 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 385.7mg||119 %|
|Sodium 2767.6mg||95 %|
|Potassium 1606.8mg||42 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 3.5g|
|Protein 71.3g||102 %|
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Calories per serving: 1024
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