Botto’s Italian Market Recipe of the Month by Chef Enrico Botto

Crab and Artichoke Risotto
Crab and Artichoke Risotto

Crab and Artichoke Risotto

1 lb. box of Bellino Risotto
1 lb. of lump crab meat or jumbo lump crab meat
1 large can of Cento chicken broth (32 oz.)
1 can of Cento artichoke hearts
5 basil leaves
1/4 lb. grated Romano cheese
1/4 cup chopped parsley
4 ounces extra virgin olive oil
1 shallot
1 tablespoon chopped garlic
Juice from 2 fresh lemons
Salt and pepper to taste
In large skillet heat extra virgin olive oil and simmer shallot and garlic.

Add risotto and stir over medium low heat.

Slowly add chicken broth and continue to stir for 5 minutes so it does not stick and risotto cooks evenly.

After 5 minutes add artichokes, crab meat, cheese, lemon juice, basil, parsley.

On low heat continue to stir so all ingredients are evenly mixed for 5 minutes.

Salt and pepper to taste.

Plate and serve. Approximately 4 servings

Total cooking time 25 minutes.

For added flavor add items from our deli like roasted peppers, grilled vegetables, fresh mozzarella or mixed olives.

Enjoy.

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