The Most Amazing Crab Risotto

• 2 tablespoons Bertolli Olive oil
• 1/2 cup finely chopped onion
• 1 cup Bertolli Arborio rice
• 1/4 cup brandy
• 1 cup dry white wine
• 1 cup fish broth
• 1 1/2 cups chicken broth
• 1/4 cup chopped chives
• Zest (fine) of one lemon
• 1/2 cup parmesan cheese
• 1 lb shelled cooked crab meat

1. In a 3-4 quart pan over medium/high heat, saute onion in the olive oil until softened and slightly browned, 5-6 minutes. Add rice and stir until rice is opaque and onions are limp, about 3 minutes.
2. Add brandy and cook, uncovered until absorbed, stirring constantly. Add white wine and cook until absorbed, stirring constantly. Add the mixed heated broth one cup at a time cooking until each cup is absorbed, stirring constantly. This will produce a risotto which is cooked al dente. If you prefer a softer texture, add one addition cup of chicken broth and cook until absorbed, stirring constantly. Total cooking time is approximately 25 minutes.
3. Take off heat and gently add chopped chives, parmesan cheeses, lemon zest and crab. Let stand 5 minutes and serve with a sprinkling of parmesan cheese a few chive springs a pinch of lemon zest.

olive oil, onion, rice, ubc, white wine, fish broth, chicken broth, ubc, lemon, parmesan cheese, crab meat

Taken from www.epicurious.com/recipes/member/views/the-most-amazing-crab-risotto-1200071 (may not work)