“There is nothing—absolutely nothing—half so much worth doing as simply messing around in boats” ---Kenneth Grahame
Dinner Recipes
• 2 cups low-salt chicken broth
• 3/4 cup water
• 1 teaspoon olive oil
• 3 tablespoons finely chopped onion
• 3/4 cup uncooked Arborio or other short-grain rice
• 3 tablespoons dry white wine
• 8 oz. lump crabmeat, drained and shell pieces removed
• 3 tablespoons minced fresh parsley
• 1/2 teaspoon dried basil
• 2 tablespoons grated Parmesan cheese
• 2 cups sliced mushrooms (optional)
• 7 ounces artichoke hearts, quartered (optional)
1. Combine broth and water in a saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a medium saucepan over medium-high heat. Add onion; sauté 2 minutes. If using, add mushrooms and sauté 1 minute more. Add rice; reduce heat to medium and cook 3 minutes, stirring constantly. Stir in wine; cook until the liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly; cook until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in crabmeat, artichokes (if using), parsley, and basil; cook 2 minutes or until thoroughly heated, stirring constantly.
3. Spoon onto plates; sprinkle with cheese.
Makes 2 servings (serving size: 1-1/2 cups risotto and 1 tablespoon cheese).
Source: Cooking Light, via MyRecipes.com
Comments: Found this recipe on the internet using my BlackBerry phone while we were at anchor in Port Harvey, BC, in July, 2008. We had crab left from our Potts Lagoon catch, and mushrooms from Greenway Sound (which I added to the dish), and felt that a rice dish would be nice on this stormy day while we're at anchor waiting for better weather before heading south in Johnstone Strait. I also added quartered artichoke hearts (from our food locker) and stirred in the Parmesan cheese (rather than sprinkling it on top).
Crab Risotto
