Ingredients
- 1 can Cento Lower Sodium Chicken Broth (46 oz)
- 1/2 cup Cento Imported Extra Virgin Olive Oil, plus 3 tbsp
- 1/4 cup Shallots, chopped
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained
- 2 tsp Cento Anchovy Paste in a Tube
- 1/2 cup Fresh Parsley, chopped
- 1 jar Cento Clam Juice (8 fl oz)
- 1 Bellino Whole Garlic Cloves
- 1 lb Backfin Crab Meat
- 1 pkg Bellino Risotto Arborio Rice (1 lb)
- 1/4 cup Butter, cubed
- 1/3 cup Parmesan Cheese
Directions
In a stock pot over medium-high heat, bring chicken broth to a boil. In a frying pan over medium-high heat, heat ¼ cup oil and sauté half the shallots for 1 minute. Add artichokes and sauté an additional 4 minutes, then add anchovy paste, ¼ cup parsley, stir and let cook for 1 minute. Pour in clam juice, bring to a boil and then let simmer for 5 minutes. Remove from heat, add to blender and pulse until smooth. In the same frying pan, heat 3 tablespoons oil. Add garlic and crab meat, mixing well to combine, and cook for 2 minutes. Remove from pan and set aside. Heat ¼ tablespoon oil and remaining shallots for 1 minute, then add rice to pan and sauté for 2-3 minutes. Stir continuously to avoid burning or sticking. Ladle 1 cup broth into rice and stir. Continue adding ¼ cup increments of broth, stirring until broth is absorbed before adding more. Repeat until all broth has been used or desired consistency is reached. Add artichoke puree and ½ pound crab meat, stir and let cook for 2-3 minutes. Remove from heat, let sit for 1 minute, then add butter and cheese. Mix until melted, then mix in remaining parsley and top with reserved crab meat. Serves 6.
