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How To make Italian: Risotto with Crabmeat and Basil
3 tb Butter
1 sm Onion, minced
1 1/2 c Arborio rice* or medium-
Grain 5 c Chicken stock or canned
Broth 1/2 c Whipping cream
3 1/2 oz Fresh goat cheese (such as
Montrachet) 8 oz Crabmeat
1/3 c Chopped fresh basil or 1
Teaspoon dried, crumbled Melt butter in heavy large saucepan over medium heat. Add minced onion and saute' until translucent, about 3 minutes. Add rice and saute' 1 minute. Add 1 cup chicken stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding enough of remaining chicken 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 and pepper. * Arborio, an Italian short-grain rice, is available at Italian markets and some specialty food stores. In Santa Barbara, California, ALLEGRO offers this fine starter. SOURCE: Bon Appetit Favorite Restaurant Recipes, Volume II Shared by Cate Vanicek
How To make Italian: Risotto with Crabmeat and Basil's Videos
My Favorite Italian Pasta
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AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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Crab Risotto, Chilean Sea Bass, Scallops and Balsamic Beurre Noir| Seafood Risotto & Balsamic Sauce
Today, I made crab risotto and combined it with Chilean sea bass and scallops into a seafood dish/seafood risotto! I finished it with some broccolini that I found in a local farmer's market and balsamic beurre noir, an easy balsamic sauce for some balance.
A very simple dish that's easy to make but very flavorful. It's the type of dish I would put together if I were to cook a special meal at home!
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SEAFOOD SAFFRON RISOTTO
My absolutely favourite dish in Italian Cuisine. Risotto. This time I will show you how to cook seafood risotto with saffron. I use prawns to make up the risotto but you can use whatever seafood you like. This plate is easy to make and you just need to follow the steps in the video.
INGREDIENTS ( for 4 servings ):
For Seafood stock:
half onions (cut in cubes)
80 gr fennel (cut in cubes)
2 pcs garlic cloves
2 bay leaves
basil
100 gr cherry tomatoes
half glass of dry white wine
shells of shrimp & its head
P.S. I also added leftover shells of lobster from the dinner last night (this is optional), NO SALT to be added to the bisque
Roast all below ingredients then add cold water & seamer it for 2 hours.
For Risotto:
500 gr Carnaroli rice or Vialone Nano rice
1 gr saffron threads
half glass of dry white wine
120 gr butter
40 gr grated parmesan cheese
extra virgin olive oil
24 pcs shrimps
salt
8-10 big spoon of seafood stock
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How to cook Fennel Risotto - the perfect Italian classic!
This recipe for the classic fennel risotto is super simple. After eating so many bad restaurant risottos, I concluded making at home the best course of action. And so long as you follow a few simple rules, you’re guaranteed the perfect authentic risotto every time!
This version features all the delights of fennel. Fragrant aniseed is present in every creamy, luxuriant bite. It doesn’t come more Italian than fennel, an never more delicious than this risotto. See for yourself...
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Crab Meat & Mushroom Risotto
How To Make Perfect Risotto 4 ways | Gennaro Contaldo
This unique interactive video shows you how to make 4 easy risotto recipes from scratch. The wonderful Gennaro teaches you how to make Risotto Bianco - the base of all great risottos - and then turns them into three more wonderful dishes.
If you cannot use the on-screen links here they are again:
Risotto Bianco |
Mushroom Risotto |
Pumpkin Risotto |
Asparagus Risotto |
Love Gennaro as much as us? Then subscribe to his channel for more recipes full of love and passion!
We shot this on location in Italy at the beautiful Aquellero Risotto Rice Estate:
Their hospitality was incredible and produce divine.
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Stock |
Strawberry Risotto |
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