Garlic and Herbs Golden Crab Risotto

1 qt. Chicken stock or vegetable stock
1-7 grain Saffron
1 tbsp. Turmeric
2 tbsp. Olive oil
½ cup Minced onion
2 cup Arborio rice
1cup Dry white wine
1 pkg. Alouette® Garlic and Herbs Spreadable Cheese
1 cup Frozen peas (thawed)
8 oz. Jumbo lump crabmeat
Optional 1 sheet 23 K edible gold leaf

Bring Chicken / Vegetable stock, saffron and turmeric to a boil and set aside.
Heat a medium size heavy gauge saucepot over medium to medium-high heat with olive oil.
Add the onions and sweat for 2 to 3 minutes.
Add rice and toast 2 to 3 minutes more.
Reduce heat to medium.
Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes.
Ladle in prepared stock about 4 oz. at a time. Allow liquids to evaporate after each addition,
while continuously stirring.
When all stock has been added and rice is al dente add Alouette® Garlic and Herbs
Spreadable Cheese.
When risotto is cooked and creamy, add the peas and crabmeat, season with salt
and pepper and serve immediately.
For added touch finish with one sheet of edible gold leaf.