Crab Risotto with Fine Herbs

1 T. oil

½ cup onion, finely chopped

2 cups arborio rice

¾ cup Chardonnay

3 cups light chicken stock, at a simmer

6 oz. shelled crab meat

2 T. fresh parsley, minced

2 T. fresh chives, minced

1 T. fresh chervil, minced

1 T. fresh tarragon, minced

2 T. whole butter

Freshly ground black pepper

1 lemon, juiced

Salt to taste

 

Heat oil in a medium saucepan over medium-high heat. Add onion and stir frequently. Sauté until onions are translucent, approximately 2 minutes. Add rice and sauté for 2 minutes, stirring constantly. Add wine and cook until evaporated. Begin adding simmering broth, ½ cup at a time, and stir constantly until the broth has been absorbed. Total cooking time is approximately 20 minutes or until rice is tender.

Add the crab and remove from the heat. Stir in the herbs, butter and lemon juice. Season to taste and serve immediately.