Is it Lent Yet?

We no longer celebrate Lent. However, so many friends and loved ones do, so I'm going to post two recipes today.

Risotto with King Crab and Truffles Serves 4-6

5 TBSP Unsalted Butter
1 Large Onion, minced
14 Ounces Risotto
3 sprigs Thyme
5 Cups Coconut Milk
2/3 Cup Dry White Wine
2lbs King Crab, cooked and shelled
6 TBSP Fresh Parsley, chopped finely
4 drops of Truffle Oil
3 Hard Boiled Eggs, sliced
1 Small Black Truffle, shaved



Melt butter in large pan, add onion and saute gently until translucent. Add the risotto, thyme, coconut milk and wine, stir once to blend and cook , uncovered, for 15 minutes. Cut the crab into large pieces, set half aside. Stir parsley, truffle oil and half of the crab into the mixture, cover and let rest for 5 minutes. Transfer to a warm serving platter, arrange the remaining crab, eggs and truffle on the risotto. Enjoy!!!