Crab Risotto

Directions

1. 1
   Heat the butter and oil together in a large saute pan over medium heat.
2. 2
   Add the onion and saute until soft.
3. 3
   Do not brown, they should be translucent.
4. 4
   Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated.
5. 5
   Repeat this process until the rice is cooked but still has a slight bite.
6. 6
   The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
7. 7
   Just before serving, fold in the crabmeat, chopped chives, and Parmesan.
8. 8
   Drizzle sparingly with white truffle oil.