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The Amazing Rice: Parmesan Crab Risotto

With the holidays around the corner, its a good time to start bookmarking elegant and delicious recipes. A simple but stunning parmesan crab risotto is the perfect starter for an intimate dinner party. Or, pair it with a crisp green salad for a great luncheon menu. Risotto requires that you stand over the stove for 20 minutes so invite everyone into the kitchen. Use fresh-cracked crab meat for a rich, luxurious-tasting risotto. The recipe is quite basic, so feel free to get creative. Onions instead of shallots, parsley in place of sage, or sautéed mushrooms for a vegetarian version. To look at how I made it,

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Parmesan Crab Risotto

Parmesan Crab Risotto

Parmesan Crab Risotto

Ingredients

6 to 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 tablespoons olive oil
1/2 cup finely chopped shallots, (about 2)
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
4 to 6 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus extra for grating or shaving
3/4 pound shelled cooked Dungeness crab
1 tablespoon minced fresh sage leaves
Salt, freshly ground pepper

Directions

  1. Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat.
  2. Add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
  3. Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice.
  4. Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
  5. Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat.
  6. Remove from heat. Stir in butter, Parmesan cheese, crab meat and sage; season with salt and pepper.
  7. Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional Parmesan over risotto. Serve immediately.

Serves 4.


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Join The Conversation
WarEagleNurse WarEagleNurse 5 years
Yummy!
msdecember msdecember 5 years
oh goodness.. this sounds so unbelievably delectably rich and decadent. comfort food for the fall!
Smart-Living Smart-Living 7 years
Made this last night and it was incredible! Only used 2 tbs butter and left out the sage because it's not my favorite. My fiance said it's one of the best dishes he's had outside a restaurant, so it's definitely a keeper!
lexichloe lexichloe 7 years
Decadent! I'm definitely going to make this.
Baby-Girl Baby-Girl 7 years
This may be a staple recipe for me. Yum!
marie-lee marie-lee 7 years
I love risotto. I have recently discovered carnaroli rice and I love it!!
tlsgirl tlsgirl 7 years
OMG I love risotto, and this looks incredible. Bookmarked!
Linda-McP Linda-McP 7 years
Risotto is one of my all time favorite dishes. My husband loves to make risottos and I love to eat them. This is a great recipe.
t-and-co t-and-co 7 years
YUM! That looks delightful...I'm putting it on my shopping list. :)
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