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–+ servings
A small bowl full of risotto topped with fresh crab meat.
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5 from 3 votes

Crab Risotto

This crab risotto is bright, creamy, and full of Dungeness crab. The star of this dish is the beautiful crab meat; and because we want that to shine it's paired with fresh herbs and lemon to keep it light. 
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Italian
Servings: 4 Servings
Calories: 442kcal
Author: Kristin

Equipment

  • Braiser
  • Medium Pot
  • Wooden spoon or spatula

Ingredients

  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Unsalted Butter
  • 1 Medium Onion Diced
  • ½ teaspoon Sea Salt
  • 2-3 Garlic Cloves Minced
  • 1.5 Cup Arborio Rice
  • 5 Cups Broth or Stock Vegetable, Seafood or Crab. See Notes
  • 1-2 Tablespoons Fresh Lemon juice About half a lemon
  • 1 Tablespoon Fresh Chives Chopped
  • 1 Tablespoon Fresh Parsley Chopped
  • 8oz Fresh Crab Meat Cooked
  • ½ Cup Parmesan Cheese Freshly Grated

Optional

  • ¼ Cup Dry White Wine Optional See Notes

Instructions

Warm Up the Stock

  • Start off by warming the stock in a small saucepan over medium-high heat. Once it comes to a boil, reduce to low and keep the stock warm until the end. 
  • The stock should be held at a simmer, just below a boil for the entire cooking process.

Making the Rice

  • In a pan or braiser, warm the olive oil and melt butter over medium-low heat. 
    Add in the onions and salt, and sauté until soft and translucent. 
  • Add in the garlic and cook for 30 seconds.
  • Dump in the rice and toss to toast for a few minutes. It should start to have a nutty smell but not turn brown. 
  • Optional: If you want to add the white wine this is the point to do it. Stir into the rice and allow it to completely absorb before moving on.
  • Pour a ladleful of the warm stock into the rice, just enough to cover. Stir to completely coat the rice. 
    Stir continually, keeping the rice moving. 
    You can take short breaks to allow the stock to simmer down but not long enough that the rice can become stuck to the pan. 
  • Do not add the next ladle of stock until everything has completely cooked out. 
  • Once the rice has absorbed all the liquid, pour in the next cup of the warm stock. 
    Stir to incorporate.
    Allow the stock to cook out again, stirring as it reduces down. 
  • Adjust the heat as needed. If it is taking a long time for the stock to cook down or if it is happening quickly adjust the heat.
    It should be a nice gentle simmer and the rice isn't burning. 
  •  Keep doing this process until the rice is tender. 
    The rice should be cooked to al dente. Meaning it's tender but still a bit firm. Not crunchy though. 
    Cooked too much more than this and it will be mushy.
  • Do not wait to use up the stock. Go by the tenderness of the rice. If there is stock left over, that's okay. 
    I like to have extra stock on hand just to make sure I don't run out. But it may not all get used. 
  • Once the rice is done, add in the lemon juice, fresh herbs, and crab meat. 
    Taste and add more salt if needed.
    Stir to fully incorporate and allow to cook for 1-2 minutes or until the crab is warmed up. 
  • Remove the pan from the heat and fold in the parmesan cheese until melted.
  • Serve warm and enjoy!

Notes

Ingredient Notes:
Crab: This recipe calls for Dungeness crab, but any crab can be used. Anywhere from 8 oz - 1lb of crab, depending on how much crab
Fresh herbs: Dried can also be used. Just substitute 1 teaspoon dried for 1 tablespoon of fresh.
Stock: A seafood stock or crab broth would be the preferred option to make a crab risotto. Vegetable stock makes a great substitute. Have 5 cups available but just know it might not all get used and thats okay. 
Dry White Wine: Traditional risotto is made with wine. While it adds a nice flavor it can also be left out. Because we add lemon at the end, that can take place of the wine. Adding wine is personal preference. I typically do not add wine with this risotto.
Parmesan: Make sure it is freshly grated. The pre-grated bag stuff just won't melt properly.
Tips for Making a Risotto:
    • Don't rinse the rice. A risotto needs starch to cook correctly.
    • Stir a lot but don't over-stir. The key to a good risotto is to keep the rice moving around. It also needs time to sit, so find that perfect balance of stirring and resting. Just make sure it doesn't sit too long where it burns and gets stuck to the pan.
    • Cook slowly. The stock needs to be slowly incorporated and not cooked too fast.
    • Warm stock up in another pot. 
    • Slowly add stock a little bit at a time. 
    • Cook just until al dente. Don't wait until the rice is super soft or it will become mushy.
    • Cook rice at a slight simmer. It shouldn't be boiling but not too cool where the the stock won't cook down. Find that perfect middle ground. It may take some practice.
    • Taste often. Toward the end of the cooking process, check the rice often to see if it is close to being done. You really do not want it to overcook.
    • Do not rush it: Risotto can take time. It's better to cook it slower. If cooked too fast the inside will be crunchy.

Nutrition

Serving: 1Cup | Calories: 442kcal | Carbohydrates: 67g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 1687mg | Potassium: 144mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1017IU | Vitamin C: 6mg | Calcium: 166mg | Iron: 4mg