Crab Risotto

Crab Risotto

From: Chef/owner Chris Yeo, Sino Restaurant & Lounge, San Jose, CA.

Yield: 4 servings.

1 ½ cups arborio rice
2 Tbsp. olive oil
4 Tbsp. butter
5 cups hot light chicken stock or chicken broth
4 Tbsp. black bean sauce (recipe follows)
12 oz. lump crab meat (preferably snow crab)
1 cup Chinese yellow chives, cut into 2” s

Register to view the full article

Register to view this article