  {"id":1446,"date":"2017-09-06T11:02:08","date_gmt":"2017-09-06T16:02:08","guid":{"rendered":"https:\/\/www.nicholls.edu\/culinary\/?p=1446"},"modified":"2017-09-06T11:02:08","modified_gmt":"2017-09-06T16:02:08","slug":"jumbo-lump-crab-asparagus-and-boursin-cheese-risotto","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/jumbo-lump-crab-asparagus-and-boursin-cheese-risotto\/","title":{"rendered":"Jumbo lump crab, asparagus, and Boursin cheese risotto"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><strong><u>Jumbo lump crab, asparagus, and Boursin cheese risotto<\/u><\/strong><\/p>\n<p>Executive Chef Holly Goetting<\/p>\n<p>Charley G\u2019s<\/p>\n<p>Serves 4<\/p>\n<p>&nbsp;<\/p>\n<p>2 Tblsp. olive oil<\/p>\n<p>1 onion, finely chopped<\/p>\n<p>3 Tblsp. minced garlic<\/p>\n<p>1 c. white wine<\/p>\n<p>1 \u00bd c. Arborio rice<\/p>\n<p>3 c. chicken stock<\/p>\n<p>2 Tblsp. fresh thyme<\/p>\n<p>\u00bd pound jumbo lump crabmeat, picked over<\/p>\n<p>1 bunch asparagus, blanched and cut into 1\u201d pieces<\/p>\n<p>1 lemon, juiced and zest<\/p>\n<p>\u00be c. shredded parmesan cheese<\/p>\n<p>4 oz. Boursin cheese<\/p>\n<p>4 Tblsp. butter<\/p>\n<p>Salt and pepper to taste<\/p>\n<p>\u00bc c. green onions, chopped<\/p>\n<p>\u00bc c. parsley, chopped<\/p>\n<p>&nbsp;<\/p>\n<p>In a medium pot add stock and bring to a simmer then turn to low heat.\u00a0 In heavy saucepan heat 2 tblsp. of olive oil and saut\u00e9 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 \u00bd cup of mixture at a time, stirring and letting broth be absorbed before adding more, until rice is creamy. (About 15 to 20 minutes)<\/p>\n<p>Add crab, asparagus, thyme, lemon, cheeses, and butter. Mix until thoroughly combined, then add salt and pepper, green onions, and parsley. Enjoy!<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Jumbo lump crab, asparagus, and Boursin cheese risotto Executive Chef Holly Goetting Charley G\u2019s Serves 4 &nbsp; 2 Tblsp. olive oil 1 onion, finely chopped 3 Tblsp. minced garlic 1 c. white wine 1 \u00bd c. Arborio rice 3 c. chicken stock 2 Tblsp. fresh thyme \u00bd pound jumbo lump crabmeat, picked over 1 [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1446","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Jumbo lump crab, asparagus, and Boursin cheese risotto - Chef John Folse Culinary Institute<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/jumbo-lump-crab-asparagus-and-boursin-cheese-risotto\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jumbo lump crab, asparagus, and Boursin cheese risotto - Chef John Folse Culinary Institute\" \/>\n<meta property=\"og:description\" content=\"&nbsp; Jumbo lump crab, asparagus, and Boursin cheese risotto Executive Chef Holly Goetting Charley G\u2019s Serves 4 &nbsp; 2 Tblsp. olive oil 1 onion, finely chopped 3 Tblsp. minced garlic 1 c. white wine 1 \u00bd c. 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