Crab Risotto Recipe
Make Crab Risotto Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Vegetables & Aromatics
Dairy
Seasonings
Method
Preparation
Cooking the Risotto
- 3
Sauté Shallots and Garlic
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the chopped shallots and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute.
- 4
- 5
Add Wine
Pour in the dry white wine and stir until it is mostly absorbed by the rice.
- 6
Gradual Stock Addition
Begin adding the warm stock to the rice, one ladle at a time. Stir frequently and wait until the liquid is almost fully absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is al dente.
- 7
Incorporate Crab and Cheese
Once the rice is cooked, gently fold in the fresh crab meat, grated Parmesan cheese, lemon juice, and chopped parsley. Season with salt and black pepper to taste.
- 8
Finish and Serve
Remove from heat and let the risotto sit for a couple of minutes before serving. Serve warm, garnished with additional parsley and a sprinkle of Parmesan cheese if desired.
