Crab Risotto
This is a great side dish, which we sometimes serve alongside beef. I like to make a
larger batch with fresh crab and freeze for a quick side dish, appetizer or light meal. We’ve been vacuum packing our frozen foods so that everything has a longer self-life in the freezer.
Crab Risotto
I cook this dish with Dungeness crab, but it will work with other types of crab, and I use RiceSelect Risotto Rice. Here's my recipe for homemade crab stock if you have enough crab shells.
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Ingredients
- 1 tablespoon olive oil
- 1 small shallot minced
- 2 cloves garlic minced
- 1 1/2 cups arborio rice
- 1 cup dry white wine
- 6 cups crab stock or chicken stock
- 10 – 12 ounces carb meat (about 2 cups)
- 2 tablespoons unsalted butter
- 2 tablespoons cream cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Parmigiano cheese freshly grated
Instructions
- Heat a large skillet over medium heat, add olive oil, minced shallot and garlic. Cook until shallots are soft, about 5 minutes.
- Add rice and toast for about a minute. Add wine and continue to cook for another minute until mixed well.
- Add stock, about 2 cups at a time until the mixture boils and is absorbed by the rice, which will take about 30 minutes.
- Add crab, butter and cream cheese and stir until mixed and just warmed through. Serve with fresh shaved parmigiano cheese on top.