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Artichoke Crab Risotto

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2 cups Aborio rice
1 quart chicken stock 
3 tablespoons butter
1/2 cup finely chopped onions
1 9 oz. package frozen artichoke hearts or 4 fresh artichokes, cooked and remove the hearts
1/2 lb. container fresh crab meat
4 tablespoons heavy cream
1/3 cup grated Parmesan cheese
2 tablespoons chopped chives
Salt and pepper to taste

Heat the butter until melted in a heavy 5 -quart pot, add onions and sauté until transparent. Add the rice and cook stirring for 3-4 minutes. Pour half the chicken stock in and stir periodically. When the rice mixture absorbs most of the stock add the rest of the stock and all the artichoke hearts. Keep stirring every 3 or 4 minutes, this helps to make the rice creamy in texture and helps it not to stick to the pan’s bottom. Test the rice, it should be tender but too soft. The total time will be approximately 15-17 minutes. Of the heat add the crab meat, cream  and Parmesan and beat with a wooden spoon until the whole mixture get creamy and well combined. Taste again and add salt and pepper if needed. Garnish with fresh chive and serve. Serves 4 as a main course or 6 as a starter


Lobster meat (1/2 lb.)can be substituted for the crab meat for a more special occasion
 
 
- Recipe courtesy of Brenda Athanus

 

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