Sunday, July 10, 2011

Risotto with crab

INGREDIENTS 1 tablespoon of butter 1 onion, chopped 320gr. 1dl rice. dry white wine 1 liter of broth (preferably fish) 60g. pesto 120g ready. pulp 50g crab au naturel. of grated Parmesan cheese
PROCEDURE Melt butter in a pan, add the chopped onion to let it dry on low heat.
Add the rice, toast it, soak it with the wine and let evaporate. Cook the rice for 15 minutes at a time just soaking in the broth. United pesto risotto and crab pulp. Leave on the heat for another 3 minutes, then turn off and add the parmesan. Stir and serve immediately.

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