Creamy Risotto with Crab Meat
Declan Chapin
4
15 minutes
45 minutes
This creamy risotto with crab meat combines tender Arborio rice, sautéed onions, and a rich, velvety broth, creating a luxurious base. Sweet, succulent dinginess crab meat is gently folded in at the end, enhancing the dish with a delicate seafood flavor. Finished with Parmesan and a sprinle of herbs!
Ingredients
2 cups Dungness Crab Meat
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6 cloves minced garlic
3 tbsp butter
1 shallot minced
1 cup arborio rice
¾ cup dry white wine
4-5 cups chicken broth
½ cup parmesan cheese
minced parsley
lemon to garnish
green onions to garnish
salt and pepper
Directions
In a medium sized pot, heat the chicken broth.
In a wide pan or wok, melt the butter over medium heat. Once melted, sautée the minced garlic and shallot until soft and fragrant, about 2 minutes.
Add arborio rice and mix with the butter. Toast the rice for 4 minutes.
Add the white wine and stir for 2-3 minutes or until the wine has evaporated.
Add 1- 1 1/5 cups of the broth and make sure it covers all of the rice in the pan. Stir gently a few times. Repeat this 2-3 times until the broth is almost all evaporated. Hold off on seasoning with salt and pepper until this step is done.
After about 15-20 minutes, the rice should be soft. If the rice is too chewy, add more broth.
Once the rice is al dente, add the parmesan cheese and stir to combine.
Immediately before serving, top each portion of the risotto with crab meat, diced parsley, green onions, and season with salt and pepper.
Serve with lemon and enjoy!
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