Crab Risotto

Name: Crab Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 people
Ingredients: 2 cups risotto rice; 4 garlic cloves; 2 tablespoons olive oil; 1 heaping tablespoon tomato paste; 1/3 cup marsala; 1/2 cup chopped parsley; 1 to 2 cups crab meat; 5 to 7 cups crab stock; salt

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 people
Calories
546 kcal
Course
Main Course
Cuisine
Italian

Crab Risotto

Elizabeth Hodge

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The key here is good stock. You should make crab stock special for this recipe, but you could use a high-quality fish stock instead. If you don't have access to either, use good vegetable stock, or even water. One note: If you use a salty broth or stock, taste the risotto as you go, and switch to water once the dish is salty enough for you.

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Ingredients

Servings

2 cups risotto rice
4 garlic cloves, chopped
2 tablespoons olive oil
1 heaping tablespoon tomato paste
1/3 cup marsala or white wine
1/2 cup chopped parsley
1 to 2 cups crab meat
5 to 7 cups crab stock, fish stock or chicken stock
salt

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Instructions

Pour the stock into a pot and bring to a bare simmer.
Heat the olive oil in another pot over medium-high heat for a minute or two. Add the garlic, rice and tomato paste and stir-fry them until the garlic just begins to turn golden.
Pour in the Marsala and stir vigorously. It will combine with the tomato paste to make a thick slurry, so start pouring in your crab stock. Start with 1/2 cup. Stir well to combine. Sprinkle a little salt over everything now -- unless your stock is already salty.
Stirring constantly, let the liquid evaporate. When the pot is nearly dry, add another half cup of hot stock. Keep doing this for about 20 to 25 minutes, until the rice is fully cooked but still firm.
Once the rice is cooked, add a little more stock, the parsley and the crab meat and stir to combine. Add some nice olive oil now if you want. I do. Turn the heat to low and stir until the crab is heated through. Serve at once.

Notes

This recipe also works very well with crawfish and lobster.

Nutrition Information

Show Details

Calories 546kcal (27%) Carbohydrates 85g (28%) Protein 21g (42%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 18mg (6%) Sodium 1335mg (56%) Potassium 538mg (15%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 1264IU (25%) Vitamin C 24mg (27%) Calcium 140mg (14%) Iron 6mg (33%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 546 kcal

% Daily Value*

Calories	546kcal	27%
Carbohydrates	85g	28%
Protein	21g	42%
Fat	10g	15%
Saturated Fat	2g	10%
Cholesterol	18mg	6%
Sodium	1335mg	56%
Potassium	538mg	11%
Fiber	3g	12%
Sugar	2g	4%
Vitamin A	1264IU	25%
Vitamin C	24mg	27%
Calcium	140mg	14%
Iron	6mg	33%