Crab And Shrimp Risotto Recipe

Prepare and season seafood

Pat crab meat dry with paper towels and place in a bowl. Toss shrimp with 1 tablespoon melted butter, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper; set aside briefly while you prepare the risotto.

Cook shrimp

Heat a nonstick skillet over medium-high heat. Add 1 tablespoon unsalted butter. When it foams, add shrimp in a single layer; cook 1–2 minutes per side until just opaque and cooked through. Remove shrimp to a plate and keep warm. Return skillet to low heat, add crab meat just to warm through for 30–45 seconds (do not overcook) and toss gently; remove and keep warm separately.

Warm the stock in a saucepan over low heat and keep it at a gentle simmer.

In a wide heavy-bottomed sauté pan or shallow saucepan, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat until butter is melted and foamy.

Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the garlic and cook 30 seconds until fragrant.

Add the Arborio rice and stir to coat each grain in fat, toasting for 1–2 minutes until edges become translucent but the center remains opaque.

Pour in the 1/2 cup white wine and stir continuously until mostly absorbed by the rice.

Begin adding warm stock, one ladle (about 1/2 cup) at a time. After each addition, stir frequently until the liquid is mostly absorbed before adding the next ladle. Maintain a gentle simmer. Continue this process for about 18–20 minutes, until rice is al dente and has a creamy consistency. You may not need all the stock; stop when the rice is tender with a slight bite and the mixture is creamy.

About 5 minutes before the rice finishes (when it is nearly al dente), stir in the asparagus pieces so they cook through but retain some snap. Adjust heat to maintain a gentle simmer.

When the risotto is done, remove the pan from heat. Stir in 3 ounces crumbled goat cheese and 1/4 cup grated Parmesan (if using) until melted and incorporated. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, taste and adjust seasoning.

Gently fold the warmed crab meat and cooked shrimp into the risotto, taking care not to break up the crab too much. Heat just until seafood is distributed and warmed through, about 1 minute.

Stir in 1 teaspoon lemon zest and 2 tablespoons chopped parsley and 1 teaspoon olive oil to enliven the flavors and add a glossy finish.

Portion the risotto into warm bowls, garnish with additional parsley or microgreens if desired, and serve immediately. Recommend serving size is about 1 to 1 1/4 cups per person.