|Here are all of the ingredients|
|Bring the chicken stock to a low boil in a separate sauce pan - meanwhile, brown the garlic and shallots in the olive oil and butter.|
|Add the risotto to the sauté pan, and gradually add the chicken stock one cup (or one ladle) at a time, stirring constantly.|
|Finished! It was so good and creamy, definitely a good dish!|
2 cups Parmesan Cheese
2 cloves Garlic
½ cup (2) shallots
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 pound Arborio Rice
8 cups Chicken Broth
1 cup Heavy Cream
1 Tablespoon Chives, Chopped
1 lb. fresh, lump crab meat
Juice from 1 lemon
Salt And Pepper, to taste
Peel and finely dice 2 cloves of garlic. Dice 2 shallots.
Heat a large skillet over medium-low heat and add 1 tablespoon of Olive Oil. Then add 1 tablespoon of butter. Throw in the garlic and shallot and sauté for a couple of minutes until the onion is translucent.
Add 1 pound of Arborio rice and stir to coat the rice thoroughly. Adding 1 cup at a time, add 7-8 ounces of chicken broth, stirring constantly after each addition. As soon as it appears that the rice has absorbed each helping of broth, add in the next helping. Do not stop stirring. This process will take at least 20 minutes. Rice is done when it no longer has a hard bite.
When more of the broth is absorbed pour in 1 cup of heavy cream. Next add the Parmesan cheese and stir thoroughly. Gently stir in the crab meat. Add in plenty of fresh cracked pepper, lemon juice and about 1 to 2 tablespoons of chopped chives. Add salt to taste.