Tomato and Crab Risotto

If you're looking for an entree guaranteed to impress, but not too difficult to prepare, you'll Chef Geoffrey van Galbbeek of Lava Noshery's recipe for Tomato and Crab Risotto.

Tuesday, May 27th 2008, 11:51 am

By: News On 6


Ingredients:

Olive Oil 2 ounces
White Onion, finely chopped 1 each
Arborio Rice 1 ¾ cups
White Wine 4 ounces
Vegetable Broth 3 1/2 cups
Tomato Juice 1 cup
Chives, chopped ¼ cup
Sun Dried Tomatoes ¼ cup
Mascarpone Cheese ¼ cup
Lump Crab Meat 1 cup
Parmesan Cheese, grated ¼ cup

Directions:

1. Heat a large sauté pan over medium high heat. Add the olive oil and white onion. Cook the onion until translucent.
2. Add the Arborio rice to the pan and coat in the olive oil. Add the white wine.
3. While stirring the rice constantly with a wooden spoon, add the tomato juice.
4. Add the vegetable broth one cup at a time and simmer until the rice has absorbed the liquid before adding the next cup.
5. When rice is tender fold in the chives, dried tomatoes, mascarpone cheese and crab meat. Season with salt and pepper.
6. Top the risotto with the grated parmesan

Serves: 4

logo

Get The Daily Update!

Be among the first to get breaking news, weather, and general news updates from News on 6 delivered right to your inbox!

More Like This

May 27th, 2008

March 14th, 2024

December 4th, 2023

September 25th, 2023

Top Headlines

March 18th, 2024

March 18th, 2024

March 18th, 2024

March 18th, 2024