Crab Risotto Recipe

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Nutrition per serving    (USDA % daily values)
CAL
357
FAT
35%
CHOL
20%
SOD
69%

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Ingredients for 8 servings

1 ounce butter

1 1/2 ounces chopped white onion

2 ounces chopped chives

1 1/2 quarts vegetable stock or chicken stock, heated

1 ounce vegetable oil

6 ounces jumbo lump crabmeat

2 ounces white truffle oil

4 ounces grated Parmesan

1 pound Arborio rice

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