August 14, 2011
After a week of eating really wonderful meals on vacation I decided to splurge and make a special meal for Mike and I. I originally wanted to make Lobster Risotto but I was unable to find lobster so I switched to crab. Risotto seems like it should be easy to make and technically it is but it does require your complete undivided attention. I was nervous to make this meal because I would hate to waste the pricy ingredients. Fortunately the risotto turned out excellent! Risotto is not the healthiest thing in the world so we included a large salad. Such an excellent at home date meal.
- 3 cups fat-free, lower-sodium chicken broth
- 8oz crab
- 3/4 cup uncooked Arborio rice or other medium-grain rice
- 2 Tablespoons Butter
- Bring broth and 1 1/2 cups water warm over low heat. Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add rice to pan; cook 2 minutes, stirring constantly. Stir in 1 cup broth mixture, and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 2 tablespoons broth mixture. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 22 minutes total). Remove from heat, and stir in crab, the reserved 2 tablespoons broth mixture, and 1 tablespoons butter.