Mushroom Crab Risotto
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
6
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Calories
305 kcal
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Course
Main Course
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Cuisine
Italian
Mushroom Crab Risotto
Description
Mushroom Crab Risotto combines diced onions, cremini mushrooms, shallots, and butter cooked together before adding arborio rice toasted just enough to add a subtle nuttiness. The gradual addition of chicken stock and optional dry vermouth helps the rice absorb flavors while maintaining a creamy yet slightly firm texture typical of risotto. Fresh lump crabmeat is folded in near the end, imparting a light seafood sweetness that complements the mushrooms without overpowering them.
The seasoning is kept simple with sea salt and black pepper, allowing the natural flavors to shine. This risotto can be enjoyed as an elegant main course or a refined side. Garnishing with green onions and Parmesan cheese adds freshness and richness respectively.
Ingredients
- 1 tbsp olive oil
- 1 onion diced, large
- 8 oz cremini mushrooms cleaned and diced
- 2 shallot diced
- 3 tbsp butter
- 2 ½ cups arborio rice
- ½ cup dry vermouth optional
- 28 oz chicken stock lower sodium is best
- ½ tsp salt sea salt
- ¼ tsp black pepper
- 1 cup water
- 9 oz crabmeat not canned, fresh lump, container
- ¼ cup green onions diced
- Parmesan Cheese optional
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!
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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