Creamy Crab Risotto
Luxuriously creamy Arborio rice studded with sweet crab meat and finished with parmesan. A showstopper dish that requires some patience but delivers big rewards.
Instructions
- 1
Keep the stock warm in a saucepan over low heat.
- 2
Heat olive oil and 2 tablespoons butter in a wide, heavy pot over medium heat. Add shallots and cook until softened, about 3 minutes.
- 3
Add garlic and rice, stirring to coat the grains with fat. Toast for 2 minutes until edges become translucent.
- 4
Pour in wine and stir until absorbed.
- 5
Add warm stock one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding more. This takes about 18-20 minutes.
- 6
When rice is creamy but still has a slight bite, remove from heat. Stir in remaining butter, parmesan, lemon zest, and most of the crab.
- 7
Season with salt and white pepper. Serve in warm bowls topped with remaining crab and chives.
Chef's Tips
- The key to risotto is patience—add stock gradually and stir often.
- The rice should be al dente, not mushy.
- Adding the crab at the end keeps it from getting tough.
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