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| SAFFRON CRAB RISOTTO |
| Yields: 4 servings |
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| Ingredients |
1 lb crab meat
1 C white wine
1 onion
pinch saffron
2 C Arborio rice
8 C fish stock
4 T butter
20 asparagus tips
2 T olive oil
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| Method |
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Blanch asparagus tips.
Sautée chopped onion in olive oil.
Add rice and sautée.
Add fish stock as needed to cook rice.
Finish with white wine, crab meat, saffron, asparagus tips and butter. |
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