Crab Risotto

Crab Risotto

Crab Risotto

Ingredients

  • 2 Tbs (30 ml) olive oil
  • 2 Tbs (28 g) unsalted butter
  • 1 medium brown onion (small diced)
  • 1 Tbs minced garlic
  • 1 cup (128 g) Arborio rice
  • 1 cup (236 ml) white wine
  • 4–6 cups (1.1 L) fish stock
  • 140 g blue swimmer crab
  • 3/4 cup (170 ml) cream
  • 1/2 cup (64 g) Parmesan cheese
  • 2 Tbs (28 g) chives (finely chopped)
  • 2 Tbs (28 g) flat-leaf parsley (finely chopped)
  • 1 tsp crab oil (5 ml)
  • 1 cup (128 g) corn kernels
  • 10 g caviar (lumpfish)

Method

  1. Place a medium-sized saucepot on the stove over medium-low heat. Add 1 Tbs butter, olive oil, onions, and garlic. Cook for a few minutes until soft and translucent.
  2. Add Arborio rice and toast for 3 minutes, or until you smell a pleasant nutty aroma from the pot.
  3. Deglaze the pot with white wine and cook until the rice has absorbed all the liquid.
  4. Add warm fish stock one ladle at a time, stirring constantly. Season lightly with salt and continue adding stock until the risotto is al dente. You may not need all 6 cups of stock; 4 cups is typically sufficient.
  5. Add cream in the last few minutes of cooking and let it cook through for 2 minutes. Turn off the heat once done.
  6. Stir in parsley, chives, Parmesan cheese, caviar, crab liver, corn, crab oil, 1 Tbs butter, and crab meat. Mix gently to avoid breaking up the crab.
  7. Plate the risotto and garnish with herbs or edible flowers as desired.

Back to blog