Crab Meat Risotto

Sauté the shallot in olive oil. Add the long grain rice and saffron and sauté briefly. Extinguish with wine and cook. Now successively add the lobster stock while stirring. Then add vegetable soup repeatedly until the long grain rice is al dente. Now heat the crab meat in it. Stir in whipped cream and butter. Season with salt, pepper and a pinch of nutmeg. Serve sprinkled with chives.

ml

Our tip: Always use fresh chives if possible!

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