Shrimp and Crab Risotto with Parmesan Crisps and Basil Oil
Appetizers, Entrees, Soup & Salad
- In a small sauce pan, gently heat the Shrimp & Crab Parmesan Dip until it reaches a temperature of 165°F.
- In a saute pan, heat the extra virgin olive oil and lightly toast the Arborio rice. Add one cup of chicken stock at a time, while gently stirring with a wooden spoon until the rice is al dente.
- Fold the Shrimp & Crab Parmesan Dip with the al dente Arborio rice, season to taste, and portion with a standard ring mold.
- Garnish with a Parmesan crisp and drizzle with basil oil.
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