Sicilian Risotto with Crabmeat and Basil
From: Joey Cargini
Category: Main Course
Date: Friday, March 17, 2000
Time: 10:27:29

3 tablespoons butter 
1 small onion, minced 
1 ˝ cup medium-grain rice 
5 cups chicken stock or canned broth 
˝ cup whipping cream 
1 ˝ oz fresh goat cheese 
6 oz. Crabmeat 
1/3 cup chopped fresh basil or 1 teaspoon dried, crumbled

Method of Preparation:

Melt butter in heavy, large saucepan over medium heat. Add minced onion and sauté until translucent, about 3 minutes. Add 1 cup chicken stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding enough of remaining chick stock, 1 cup at a time until rice is just tender but still firm to bite, stirring frequently and allowing each addition to be absorbed before adding next, about 20 minutes. Add whipping cream and simmer 2 minutes. Mix in goat cheese, then crabmeat and chopped basil. Season risotto to taste with salt, pepper and your favorite italian condiments. Serves about 5. They’ll say: mama mia! Delicioso!!