Cajun Crab Risotto

Here's a recipe I came up with for crab risotto.

1 cup arborio rice

4–5 ounces crab meat

1 1/2 cups chicken stock

1 dash Zatarain's shrimp & crab boil

Tony Chachere's

marsala cooking wine

green onion

parsley

Get a large non-stick pan hot and add a bit of olive oil. Sauté the rice for a few minutes, then add the chicken stock in slowly. Once the rice has absorbed the stock, add a dash of the wine and the other seasoning, and keep adding warm water slowly for the next 10–20 minutes until the rice is creamy and no longer crunchy. Stir constantly and vigorously. Shake that pan.

During the last round of water adding, splash a little bit more wine in, and once it's been absorbed take the pan off the heat. Add the crab and a bit of butter. Stir it around until it's mixed. Garnish with parsley, green onions, and any crab meat that might be left over.

Serves two.