Crabmeat Risotto with Peas and Mint

Preparation Bring the vegetable stock to a boil. Add the white wine and lower to a simmer. In a large, heavy-based saucepan or Dutch oven, heat 2 tablespoons butter over medium-high heat. Add the onion, lower the heat to medium, and cook, stirring occasionally, until tender, about 7 minutes. Add the garlic and cook for another 2 minutes. Add the rice and cook, stirring well to coat the rice, for about a minute. Add about 1 cup of the hot stock and stir gently with long, slow strokes until most of the liquid is absorbed. Add another cup of stock and cook, stirring, until almost all of that stock has been absorbed. Continue cooking the rice in this way until you've used about 3 cups of the stock. Season the rice with salt and pepper to taste at any time during the cooking. Add the peas, scallions, and about 1 1/2 cups of the hot stock and continue to cook, stirring, until most of the liquid has been absorbed. Taste the rice. If it is still very hard, add more stock and continue to cook until it is almost but not quite tender. Add the remaining butter, crabmeat, chopped mint, lemon zest, Parmesan cheese, and another cup of liquid. Cook, stirring, until the crabmeat is heated through, most of the liquid is absorbed, and the rice is plump, chewy, and just slightly firm to the bite. Divide the risotto among warm bowls and garnish with mint leaves, if you wish. Per serving: 510.0 calories, 130.0 calories from fat, 15.0g total fat, 6.0g saturated fat, 35.0mg cholesterol, 360.0mg sodium, 78.0g total carbs, 5.0g dietary fiber, 25.0g sugars, 14.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From Bistro Cooking at Home: More than 150 Classic and Contemporary Dishes by Gordon Hamersley. Copyright © 2003 by Gordon Hamersley. Published by Broadway Books. All Rights Reserved. After training with Wolfgang Puck at the famed Ma Maison in Los Angeles, Gordon Hamersley lived for a year in Nice, learning everything he could about French bistros. Ever since he and his wife Fiona opened Hamersley's Bistro in 1987, numerous publications (including Zagat's) have regularly ranked it among Boston's top restaurants. In 1988, Food & Wine named Hamersley one of the country's best new chefs and in 1995, he received the James Beard Award for Best Chef in the Northeast. He lives outside of Boston. Joanne McAllister Smart is a freelance food writer and has been an editor at Fine Cooking magazine. She lives and cooks in Connecticut with her husband and two children.

Preparation Bring the vegetable stock to a boil. Add the white wine and lower to a simmer. In a large, heavy-based saucepan or Dutch oven, heat 2 tablespoons butter over medium-high heat. Add the onion, lower the heat to medium, and cook, stirring occasionally, until tender, about 7 minutes. Add the garlic and cook for another 2 minutes. Add the rice and cook, stirring well to coat the rice, for about a minute. Add about 1 cup of the hot stock and stir gently with long, slow strokes until most of the liquid is absorbed. Add another cup of stock and cook, stirring, until almost all of that stock has been absorbed. Continue cooking the rice in this way until you've used about 3 cups of the stock. Season the rice with salt and pepper to taste at any time during the cooking. Add the peas, scallions, and about 1 1/2 cups of the hot stock and continue to cook, stirring, until most of the liquid has been absorbed. Taste the rice. If it is still very hard, add more stock and continue to cook until it is almost but not quite tender. Add the remaining butter, crabmeat, chopped mint, lemon zest, Parmesan cheese, and another cup of liquid. Cook, stirring, until the crabmeat is heated through, most of the liquid is absorbed, and the rice is plump, chewy, and just slightly firm to the bite. Divide the risotto among warm bowls and garnish with mint leaves, if you wish. Per serving: 510.0 calories, 130.0 calories from fat, 15.0g total fat, 6.0g saturated fat, 35.0mg cholesterol, 360.0mg sodium, 78.0g total carbs, 5.0g dietary fiber, 25.0g sugars, 14.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From Bistro Cooking at Home: More than 150 Classic and Contemporary Dishes by Gordon Hamersley. Copyright © 2003 by Gordon Hamersley. Published by Broadway Books. All Rights Reserved. After training with Wolfgang Puck at the famed Ma Maison in Los Angeles, Gordon Hamersley lived for a year in Nice, learning everything he could about French bistros. Ever since he and his wife Fiona opened Hamersley's Bistro in 1987, numerous publications (including Zagat's) have regularly ranked it among Boston's top restaurants. In 1988, Food & Wine named Hamersley one of the country's best new chefs and in 1995, he received the James Beard Award for Best Chef in the Northeast. He lives outside of Boston. Joanne McAllister Smart is a freelance food writer and has been an editor at Fine Cooking magazine. She lives and cooks in Connecticut with her husband and two children.