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Risotto:
Heat oil in a large saucepan and add onion. Cook over low heat, stirring with a wooden spoon until the onion is soft and crystal clear. Stir in chopped garlic and bay leaf and continue stirring for 2 minutes. Add in rice and stir until it is coated with the oil.
Pour in wine and continue stirring until it is almost evaporated.
Add 1 cup of hot stock and stir until liquid is absorbed. Continue adding stock, one cup at a time, and stirring until it is absorbed before adding more. When rice is almost done, remove bay leaf, stir in the Huancaina Sauce and crabmeat and cook stirring until rice is cooked ´al dente´ and the crabmeat is heated through. Correct seasoning and serve.
Huancaina Sauce:
Heat oil and sauté onion for 2 minutes; stir in garlic, aji, salt and pepper and cook until onion is tender. Remove from the heat.
Blend this mixture with the milk and fresh cheese to form a medium thick sauce. Correct seasonings. If sauce is too thick, more milk may be added.
Other risottos:
Mushroom, dried tomato and zucchini risotto
Smoked salmon or Trout risotto
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