Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Butter 3 1/2 oz Fresh mild goat cheese
1 sm Onion, minced -(such as Montrachet)
1 1/2 c Arborio rice* or 8 oz Crabmeat
-medium-grain rice 1/3 c Chopped fresh basil or 1
5 c Chicken stock or broth -teaspoon dried
1/2 c Whipping cream

This special appetizer is served at Allegro in Santa Barbara. It was a
winner.

*Arborio, an Italian short-grain rice, is available at Italian
markets and some specialty foods stores

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 i n goat cheese, then
crabmeat and chopped basil. Season risotto to taste with salt and
pepper. Serves 6. From the files of Al Rice, North Pole Alaska. Feb
1994

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