Mushroom Crab Risotto

Name: Mushroom Crab Risotto
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6 serving
Ingredients: 1 tbsp olive oil; 1 large onion; 8 oz cremini mushrooms; 2 shallots; 3 tbsp butter; 2 ½ cups arborio rice; ½ cup dry vermouth; 28 oz chicken stock; ½ tsp sea salt; ¼ tsp black pepper; 1 cup water; 9 oz container fresh lump crabmeat; ¼ cup green onions; Parmesan Cheese

User Reviews

4.6

84 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
6
Calories
305 kcal
Course
Main Course
Cuisine
Italian

Mushroom Crab Risotto

Nancy Price

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Delicious mushroom, shallot, and crab infused risotto is an indulgent treat as a main or a side.

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Ingredients

Servings

1 tbsp olive oil
1 large onion diced
8 oz cremini mushrooms cleaned and diced
2 shallots diced
3 tbsp butter
2 ½ cups arborio rice
½ cup dry vermouth optional
28 oz chicken stock lower sodium is best
½ tsp sea salt
¼ tsp black pepper
1 cup water
9 oz container fresh lump crabmeat not canned
¼ cup green onions diced
Parmesan Cheese optional

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Instructions

Heat olive oil in a large pan or ceramic dutch oven over high heat.
When oil is shimmery, add diced onions, mushrooms, and shallots.
When vegetables are slightly browned, add butter and stir.
Lower heat to medium-low, add rice, stir well.
Let rice brown just slightly (think "toasted" for a little flavor)
Add a little bit of stock and vermouth (optional!!)- just enough to keep the consistency liquid.
Stir frequently until rice thickens.
Add a more stock 1 ladle full at a time to keep the risotto barely liquid while cooking. Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick.
When your stock is gone, and the risotto has become thicker add the salt and pepper, taste and add more salt if necessary.
If the rice is too crunchy for your taste, add a little water and proceed with the steps above. Risotto should be slightly al dente- just a slight, teeny crunch when bit. If you over cook the rice, it will become a bit gummy- but its all individual taste.
Add crabmeat- if cooked, just at the end to warm it up. If using uncooked crab give it about 5 minutes to cook thoroughly. You don't want it overcooked or it will be gummy and fishy.
When risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.
Garnish with green onions and fresh grated parmesan cheese, enjoy warm!

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Nutrition Information

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Serving 1g Calories 305kcal (15%) Carbohydrates 32g (11%) Protein 15g (30%) Fat 11g (17%) Saturated Fat 5g (25%) Polyunsaturated Fat 5g Cholesterol 61mg (20%) Sodium 632mg (26%) Fiber 1g (4%) Sugar 5g (10%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 305 kcal

% Daily Value*

Serving	1g
Calories	305kcal	15%
Carbohydrates	32g	11%
Protein	15g	30%
Fat	11g	17%
Saturated Fat	5g	25%
Polyunsaturated Fat	5g	29%
Cholesterol	61mg	20%
Sodium	632mg	26%
Fiber	1g	4%
Sugar	5g	10%