Ingredients

• 1 cup medium grain rice
• 3 oz.(85g.) lump crab meat
• 2 tablespoons butter
• 3 cups chicken broth
• 1 onion, chopped
• 1/2 cup Parmigiano-Reggiano cheese, grated
• Salt and pepper to taste

How to make Crab Risotto directions

• 1

  In a medium saucepan, heat the broth and simmer on low.

• 2

  In a large skillet, sauté onion in butter over medium heat until becomes tender. Add the rice and stir to coat, about 3 minutes.

• 3

  Slowly pour in 1/2 cup of broth and stir, cooking until the liquid is absorbed. Repeat this step, allowing each 1/2 cup of broth to be absorbed before adding more. Cook until the rice is tender and creamy, about 25 to 30 minutes. Season with salt and pepper to taste. Stir in the crabmeat and cheese and serve.