Siena Tavern
Siena Tavern: www.sienatavern.com
- 1 Tbsp butter
- 1 Tbsp olive oil
- 2/3 cup pancetta, diced
- 1 onion, small diced
- 1 1Ž2 cups Arborio rice
- 2 cups red wine
- 4 cups chicken stock
- 1/2 cup finely grated parmesan, plus more for garnish
- 2/3 cup lump crab meat
- 1 Tbsp fresh parsley, minced
- Kosher salt/Black Pepper
Instructions
- In a large sauté pan over medium high heat, melt butter into oil. Once melted, add pancetta and cook until slightly crispy. Add onion and cook for another 3 minutes. Season with salt and pepper.
- Next, add rice and cook for 2-3 minutes until fully coated. Deglaze with red wine, cook for 3 minutes, and add chicken stock 1/2 cup at a time until reduced. Continue in this fashion until stock is used or rice is cooked, but still al dente.
- Take off the heat, add cheese, and stir. Add crab and let sit for 2 minutes. Stir again to incorporate crab being careful not to break up the crab meat too much. Adjust seasoning and garnish with parsley.
Serves 4
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