CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

Logo_Member_White.png

Jumbo lump crab, asparagus, and Boursin cheese risotto

 

Jumbo lump crab, asparagus, and Boursin cheese risotto

Executive Chef Holly Goetting

Charley G’s

Serves 4

 

2 Tblsp. olive oil

1 onion, finely chopped

3 Tblsp. minced garlic

1 c. white wine

1 ½ c. Arborio rice

3 c. chicken stock

2 Tblsp. fresh thyme

½ pound jumbo lump crabmeat, picked over

1 bunch asparagus, blanched and cut into 1” pieces

1 lemon, juiced and zest

¾ c. shredded parmesan cheese

4 oz. Boursin cheese

4 Tblsp. butter

Salt and pepper to taste

¼ c. green onions, chopped

¼ c. parsley, chopped

 

In a medium pot add stock and bring to a simmer then turn to low heat.  In heavy saucepan heat 2 tblsp. of olive oil and sauté onions on low heat until soft, then add in garlic. Deglaze with wine. Let simmer until almost all of white is soaked up. Add in rice, stirring until thoroughly coated. Add in 1 cup of simmering broth, stir constantly until liquid is absorbed. Continue cooking on low heat adding ½ cup of mixture at a time, stirring and letting broth be absorbed before adding more, until rice is creamy. (About 15 to 20 minutes)

Add crab, asparagus, thyme, lemon, cheeses, and butter. Mix until thoroughly combined, then add salt and pepper, green onions, and parsley. Enjoy!

 

 

 

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