Dungeness Crab Risotto

Name: Dungeness Crab Risotto
Ingredients: 1 tablespoon butter or olive oil; 3/4 cup finely chopped onions; 2 cloves garlic, minced; 2 cups arborio or medium-grain white rice; 1 3/4 cups fat-skimmed chicken broth; 1/2 cup dry white wine; 3/4 pound shelled cooked Dungeness crab; 1/2 cup finely shredded parmesan cheese; 1 tablespoon minced fresh sage leaves; Salt

10 ingredients

3 steps

Ingredients

1 tablespoon butter or olive oil
3/4 cup finely chopped onions
2 cloves garlic, minced
2 cups arborio or medium-grain white rice
1 3/4 cups fat-skimmed chicken broth
1/2 cup dry white wine
3/4 pound shelled cooked Dungeness crab
1/2 cup finely shredded parmesan cheese
1 tablespoon minced fresh sage leaves
Salt

Directions

1

In a 6-quart pressure cooker over high heat, frequently stir butter, onions, and garlic until onions are limp, about 3 minutes. Add rice and stir often until it is opaque, about 3 minutes longer. Add broth, wine, and 2 cups water. Stir occasionally until mixture boils, about 4 minutes.
2

Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 lb.); adjust heat to stabilize cooking rate. Cook 6 minutes. Release pressure quickly, running cold water over pan.
3

Open pan. Stir in crab, parmesan cheese, and sage. Add salt to taste.