Crab risotto with Saffron

In a saucepan, heat the broth over low heat and keep it warm.

In a large skillet, heat the olive oil and butter over medium heat.

Add the chopped onion and garlic, and sauté until the onion is translucent.

Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.

Pour in the white wine and stir until it is mostly absorbed by the rice.

Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth.

Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

Stir in the cooked crab meat, Parmesan cheese, and season with salt and black pepper to taste.

Remove from heat and fold in the chopped parsley before serving.

Spice Level: