3 cups low-salt chicken stock (See the Glossary, page 178, for instructions on how to make stock.)
1 tablespoon olive oil
1 tablespoon butter
1/2 yellow onion, finely chopped
1 cup uncooked arborio rice
1/2 cup dry white wine
200g cooked crabmeat
1/2 cup freshly-grated Parmesan cheese, plus some extra as topping (optional)
3 tablespoons fresh Italian parsley, chopped
- In a medium saucepan, bring the chicken stock to a simmer and keep warm.
- Heat the olive oil and butter in a larger saucepan over a medium-high heat. Add the onion and cook for around 5 minutes, until softened, stirring occasionally. Add the rice. Reduce the heat to medium and cook for another 3 minutes, stirring constantly,
until the grains are well coated with the oil.
- When the rice turns translucent, pour in the wine, cooking till it is nearly absorbed, stirring constantly. Add the warm stock a ladleful at a time, stirring all the while. Cook until each addition is absorbed before adding another ladleful of
stock. Repeat till the rice is creamy and al dente (it should be firm to the bite). This should take about 20 minutes. You may need more or less stock depending on your rice so, if you run out of stock, use water.
- Stir in the crabmeat, Parmesan and parsley, stirring until thoroughly heated. Spoon onto serving plates and top with extra cheese (if desired).
The finished dish should not be totally dry. It should have a texture like ice cream that is melting.