Artichoke &
Crab Risotto
2 servings
Risotto is a fine carrier for flavors with
a rich, deep texture perfect for the colder months. While
it requires a bit more labor than other starches, it's
worth it. For this dish, I took some of things I found
in my pantry to make a simple, yet elegant one pot dish.
Mis en Place first:
3 Cups Chicken Stock or Canned Broth
1 Cup Risotto
2 Tbs Olive Oil
2 Tbs Butter
1 Shallot, finely chopped
1 Garlic Clove finely chopped
2 Cans Crabmeat (or tuna)
6 oz (1 can)
Artichoke Tapenade 
recommended
product
Saute the onions and shallots in the olive oil and butter.
When translucent, add the rice and cook until the rice begins
to look slightly translucent – you should be able to
see a sliver of white in the grain. Add half of the liquid
and reduce heat to medium-low. Let liquid cook into the grains
until the grains are still damp, but no liquid is visible.
Add 3/4 cup of the stalk and stir constantly until the liquid
has disappeared. Add the remaining liquid and repeat, stirring
until absorbed. Add the artichoke and crab meat and stir to
combine. Let sit on stove for 5 minutes and serve.
