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Creamy Crab Risotto Recipe

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Creamy Crab Risotto is an elegant seafood dish featuring naturally creamy Arborio rice, sweet lump crab meat, white wine, Parmesan, and fresh lemon. It delivers a rich yet balanced restaurant-style meal in about 40 minutes.

Ingredients

  • 1 1/2 cups Arborio rice
  • 6 cups seafood, fish, or vegetable broth
  • 8 ounces cooked lump crab meat, picked over for shells
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter, divided
  • 1 small shallot, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 3/4 cup freshly grated Parmesan cheese
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives, optional
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes, optional
  • Extra Parmesan, for serving
  • Lemon wedges, for serving

Instructions

  1. Pour the broth into a saucepan and keep it warm over low heat without allowing it to boil.
  2. Heat the olive oil with 1 tablespoon of butter in a large heavy-bottomed skillet or saucepan over medium heat.
  3. Add the shallot and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent.
  4. Add the garlic and cook for about 30 seconds, just until fragrant.
  5. Stir in the Arborio rice and toast for 1 to 2 minutes, making sure the grains are coated with the butter and oil.
  6. Pour in the white wine and stir until most of the liquid has been absorbed.
  7. Add one ladleful of warm broth and stir regularly. When most of the liquid has been absorbed, add another ladleful.
  8. Continue gradually adding broth and stirring regularly for 18 to 22 minutes, until the rice is creamy and tender with a slight bite in the center.
  9. When the rice is almost finished, gently fold in the crab meat, reserving a few larger pieces for serving if desired.
  10. Cook for another 2 to 3 minutes, just until the cooked crab is heated through.
  11. Remove the risotto from the heat and stir in the remaining 2 tablespoons butter, Parmesan, lemon zest, and lemon juice.
  12. Stir in the parsley and optional chives, then season with salt, black pepper, and optional red pepper flakes.
  13. If the risotto is too thick, stir in a splash of warm broth until it is creamy and loose.
  14. Serve immediately, topped with reserved crab, fresh herbs, black pepper, and lemon wedges.

Notes

  • Add 1 cup frozen peas during the final 5 minutes of cooking for a crab and pea variation.
  • For crab and shrimp risotto, add peeled shrimp during the final few minutes and cook until pink and opaque before adding the crab.
  • For a wine-free version, replace the white wine with an equal amount of broth and add a little extra lemon juice at the end.
  • For additional heat, increase the red pepper flakes or cook finely chopped fresh chili with the garlic.
  • Increase the lemon zest for stronger citrus flavor without making the risotto overly acidic.
  • Chopped asparagus can be added during the final 5 to 7 minutes of cooking.
  • Store leftovers promptly in an airtight container in the refrigerator and use within 1 to 2 days.
  • Reheat gently with a splash of broth or water, and only reheat the portion you intend to eat.
  • Freezing is not recommended because the rice and crab can lose their ideal texture after thawing.

Nutrition

Find it online: https://thefamilycooking.com/creamy-crab-risotto-recipe/