Crab Risotto
Risotto • Author's
Description
In this recipe, it is best to use the Vialone Nano rice variety.
Ingredients
- Rice 0 oz
- Shallot 0 oz
- Olive Oil 1 tablespoon
- Dry White Wine 0 fl oz
- Shrimp 10 fl oz
- Hard Cheese 0 oz
- Crab Meat 0 oz
Step-by-Step Guide
Step 1
Heat olive oil in a saucepan, add the onion and sauté for a few minutes. Then add the rice and cook for a few more minutes, stirring constantly. Be careful not to let the onion and rice burn. Add salt to taste.
Step 2
Add the wine and let it evaporate, then cook over medium heat, gradually adding broth while stirring constantly for about 10 minutes. The rice should remain firm in the center. Do not allow it to overcook. There should be a small amount of liquid left in the finished risotto.
Step 3
Add cheese, mix well, transfer to a ceramic dish, and top with pieces of crab.
Step 4
Sprinkle some grated cheese on top of the crab, on each piece.
Step 5
Place it in the oven or under the broiler for a short time until the cheese melts.
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