Welcome to my first foray into making risotto! I saw this recipe and thought it didn’t seem too terribly hard despite hearing several horror stories from other people about making risotto. It was actually pretty easy; you just have to stir constantly. It’s a good workout!
The end product was a delicious, creamy, rich risotto. I can’t wait to make it again, and try out other risotto recipes! If I can do it, you can do it!
This recipe did make a TON for just little ole me to consume on my own. So if you’re feeding a big group, this is a good recipe as is. Next time I make it, I’ll cut it in half.
3 Tbsp butter
1 small onion, minced
1½ cup medium-grain rice
5 cups chicken stock or canned broth
½ cup whipping cream
1 ½ oz fresh goat cheese **I used goat cheese crumbles**
6 oz. crabmeat
1/3 cup chopped fresh basil or 1 teaspoon dried, crumbled
Melt butter in heavy, large saucepan over medium heat. Add minced onion and sauté until translucent, about 3 minutes.
Add 1 cup chicken stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding enough of remaining chick 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 in goat cheese, then crabmeat and chopped basil.
Season risotto to taste with salt, pepper and your favorite Italian condiments. I ate mine with some seared asparagus and baked potato as a meal. Delish!