Crab Risotto
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 people
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Calories
546 kcal
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Course
Main Course
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Cuisine
Italian
Crab Risotto
Description
This Crab Risotto begins by bringing crab stock to a gentle simmer. Garlic, risotto rice, and tomato paste are stir-fried briefly in olive oil until the garlic just begins to brown and the rice is coated. Marsala wine is added to create a thick base before gradually ladling in the hot stock while stirring constantly. This stepwise liquid incorporation cooks the rice slowly, releasing starch to form a creamy texture while preserving a slight firmness in the grains.
Once the rice is cooked through but still firm, additional stock, chopped parsley, and fresh crab meat are folded in. A touch of olive oil is added for richness before gently warming the mixture to heat the crab without overcooking. The result is a risotto with a balanced seafood flavor highlighted by the sweetness of crab and freshness of parsley.
Crab risotto pairs well as a main or special occasion dish due to its luxurious texture and delicate taste. It can also be adapted for other shellfish such as crawfish or lobster, which similarly enrich the flavor.
Ingredients
- 2 cups risotto rice
- 4 garlic chopped, cloves
- 2 tablespoons olive oil
- 1 heaping tablespoon tomato paste
- 1/3 cup marsala wine or white wine
- 1/2 cup parsley chopped
- 1 to 2 cups crab meat
- 5 to 7 cups crab stock fish stock or chicken stock
- salt
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 works well with other shellfish like crawfish or lobster as a substitute for crab meat.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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