Crab Risotto Recipe

Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the chopped shallot, celery and carrot and sweat for 3–4 minutes until softened but not browned.

Add the cleaned crab shells and stir, cooking for 2–3 minutes until aromatic. Pour in the cold water to cover shells and add the bay leaf and peppercorns.

Bring to a gentle simmer, then reduce heat to low and simmer gently, uncovered, for 25–30 minutes to extract flavor. Do not boil hard—gentle simmer keeps stock clear and sweet.

Strain the stock through a fine-mesh sieve or cheesecloth into a clean pot or bowl, pressing lightly on solids to extract liquid. Discard solids and keep stock warm. If you want a slightly stronger, brighter flavor, add the 120 ml white wine to the empty pot, reduce by half, then stir that into the strained stock.

Bring the crab stock to a gentle simmer in a saucepan and keep it hot over the lowest flame. Having hot stock ready is essential for even cooking.

In a heavy-bottomed sauté pan or shallow Dutch oven, heat 1 tablespoon olive oil and 25 g butter over medium heat until butter melts. Add the finely diced onion (or shallots) and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 4–5 minutes. Do not let it brown.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the rice to the pan and stir to coat every grain with fat. Toast the rice for 1.5–2 minutes—grains should become slightly translucent at the edges but not brown.

Pour in 120 ml dry white wine and stir continuously until the wine is almost completely absorbed.

Begin adding the hot crab stock ladle by ladle (about 120–150 ml per addition), stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Maintain a gentle simmer. Continue this process for about 16–18 minutes, tasting after 14 minutes for doneness—the rice should be al dente with a slight bite and the overall texture creamy.

When the rice is 2–3 minutes from done (pasta al dente), stir in 220–250 g of the picked crab meat to warm through gently. Reserve 80 g for garnish as listed in the ingredients.

Remove the pan from the heat. Swirl in the remaining 25 g butter, grated Parmesan, lemon zest and 1 tablespoon lemon juice, chopped parsley, and 2 tablespoons heavy cream if using. Season with sea salt and freshly ground black pepper to taste. Stir vigorously for 1 minute to develop a glossy, emulsified risotto (the mantecatura). Taste and adjust seasoning—add more lemon juice if you want brighter acidity.

Cover the pan and let rest for 1–2 minutes off the heat to allow the risotto to settle and finish cooking gently.

Spoon the risotto into warmed shallow bowls, creating a slight well in the center of each portion.

Top each portion with the reserved extra crab meat, a small handful of microgreens or chopped parsley, a light drizzle of extra-virgin olive oil, and a grind of black pepper. Serve with lemon wedges on the side.

Serve immediately while glossy and creamy. Leftover risotto can be refrigerated for up to 2 days; to reheat, add a splash of stock or water and warm gently while stirring.