Yesterday was my daughter’s birthday. After posting on Facebook that I’d made Crab Risotto for dinner (by request), I was surprised that people felt it was a fancy dish or hard to make. Not the case!
Here for you, is my extremely simple Crab Risotto recipe. Enjoy!
You probably have most items for this recipe in your pantry or refrigerator already!
- 1 cup arborio rice (no, you can’t substitue different rice)
- 1 Tablespoon Butter + 1 Tablespoon olive oil
- 1 cup white wine
- 4 cups chicken stock (heated to a simmer and kept warm)
- 1 small onion – diced
- 1 cup frozen peas – thawed
- 1 cup sliced mushrooms
- 16oz cooked crab meat (or imitation crab meat – flake style)
- 1-1/2 cups parmesean, romano, or white cheddar cheese (or blend)
- fresh cracked pepper
Heat a large skillet on medium-high heat. Melt butter and olive oil together in the pan (olive oil helps the butter not to burn.)
Add rice and onions to the pan. Sautee for 2-3 minutes until the rice looks slightly toasted.
Add white wine, stirring until it is almost completely absorbed by the rice.
Add approximately 1/2 cup of chicken stock, stirring constantly until it is almost absorbed. Add another 1/2 cup of broth, and continue with this same process until you have used all of the broth and the rice is still wet, but not runny. This will take between 25-30 minutes. The important part through this entire process is to continue stirring often. Never allow your rice to sit more than a minute or so while you do other things.
At this point, add the mushrooms, stir, and cook for 2-3 minutes. Add peas, crab meat, cheese, and fresh cracked pepper to taste. Stir well until everything is combined. The risotto should be very creamy.
Serve your risotto with fresh salad greens topped with lemon juice and pepper. It makes a complete meal.