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Crab Risotto

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
  • Preparation
  • 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.
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