1 1/2 quarts of chicken stock (or vegetable stock), heated
Finely chopped parsley
2 ounces of chopped white onion
4 ounces grated Parmesan
Preperation / Cooking:
In a large saucepan, heat the butter and oil together over medium heat.
Add the white onion and sauté until translucent.
Add the rice and sauté for 3 to 5 minutes. The rice should be well coated with the butter-oil mix.
Start adding about 1/2 cup of stock into the rice and stir over medium heat until the rice is almost dry, and all the stock has been incorporated. Repeat this process until the rice is cooked but al dente. The texture should be creamy and moist, not runny. You can estimate a cooking time of about 30 minutes.
Slice in 3 pieces the GADRE Snow Crab Leg on a cutting board and fold them in the rice right before serving.
Sprinkle on top parsley and Parmesan cheese. Place a couple of GADRE Snow Crab Leg pieces on top and finish with a basil leaf for garnish.
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