Creamy Crab Risotto
Dive into the luxurious flavors of the sea with this Creamy Crab Risotto, a decadent Italian-inspired dish that’s perfect for an elegant dinner or special occasion. Made with tender Arborio rice cooked slowly in aromatic chicken or seafood stock, this dish achieves a rich, velvety texture with bursts of sweetness from delicate lump crab meat. A splash of dry white wine, a hint of zesty lemon, and finishes of Parmesan cheese and heavy cream elevate this dish to gourmet status. Fresh parsley adds a bright, herby touch, while the subtle garlic and shallot base infuse depth into every bite. Ideal for entertaining or a romantic evening, this restaurant-quality risotto is surprisingly easy to master, making it a showstopper for seafood lovers.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 5 cups Chicken or seafood stock
- 1 cup Cooked lump crab meat
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium (finely diced) Shallot
- 3 cloves (minced) Garlic
- 1 cup Dry white wine
- 0.5 cup (grated) Parmesan cheese
- 0.25 cup Heavy cream
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons (chopped) Parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat the chicken or seafood stock in a medium saucepan over low heat. Keep it warm but not boiling.
In a large, heavy-bottomed skillet or saucepan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat.
Add the finely diced shallot and sauté for 2-3 minutes until softened and translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.
Stir in the Arborio rice, ensuring every grain is coated in the buttery mixture. Toast the rice for 2 minutes until it becomes slightly translucent around the edges.
Pour in the dry white wine and cook, stirring frequently, until it is mostly absorbed by the rice.
Begin adding the warm stock to the rice one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes or until the rice is creamy and cooked al dente.
Once the rice is cooked, stir in the heavy cream, grated Parmesan cheese, and the remaining 2 tablespoons of butter. Mix until the risotto is creamy and well combined.
Gently fold in the cooked lump crab meat, lemon juice, and lemon zest. Season with salt and black pepper to taste.
Cook for an additional 2-3 minutes to heat the crab through, being careful not to overmix and break up the lumps of crab meat.
Remove the risotto from the heat and sprinkle with fresh parsley. Serve immediately in warm bowls, garnished with additional Parmesan cheese and a lemon wedge if desired.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 322 mg | 108% | |
| Sodium | 6741 mg | 293% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.3 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 768 mg | 59% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1453 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
