Risotto is such a joy to eat and such a versatile base for many different meals. I have previous posted this Italian Wedding Risotto, Scallop Gratin with Parmesan Risotto, and Miso Soy Glazed Salmon with Shitake Risotto if crab isn’t your thing, but if you like crab check this one out.
I used jumbo lump crab from my grocery store that is already cooked and packaged, which makes this recipe so easy. The sauce is a simple mix of lots of garlic, white wine, crab, butter, and lemon. It is creamy and lush but not too heavy and a great compliment to the crab.
For any risotto, you should buy arborio rice, which any grocery store has. Arborio rice is high in amylopectin starch, which is what gives risotto its creamy texture when you stir it while cooking. This risotto has shallot, garlic, and white wine as the base as well as chicken stock and butter and a nice amount of grated parmesan for extra creaminess.
Crab Risotto with Garlic White Wine Sauce
Ingredients
for the risotto:
- 3 tbsp butter
- 5 garlic cloves minced
- 1 shallot minced
- 1 cup arborio rice
- 1 cup dry white wine I used pinot grigio
- 4-5 cups chicken broth
- 1/3 cup parmesan cheese
- salt and pepper to taste
For the crab garlic white wine sauce:
- 5 tbsp butter
- 8 garlic cloves minced
- 1 cup dry white wine
- 1/2 tsp dried thyme or some fresh (optional) – I used scallions instead
- 1 lb jumbo lump crab meat
- 1/2 lemon
Instructions
- Place the chicken broth in a pot on the stove and heat over low heat to keep warm.
- IN a large sauce pan, melt the butter over medium low heat. Add the shallots, garlic and a pinch of salt and cook for 2-3 minutes until soft.
- Add the rice and toast for 3-4 minutes, stirring often. Add in the wine and cook, stirring occasionally, until the wine is almost all gone.
- Add in a cup of chicken stock and mix well. Continue stirring slowly and cooking until the liquid is nearly gone, then add another cup of stock. Repeat this process until the rice is soft but not mushy. If it is too hard keep adding stock and cooking. It should be creamy but not too stiff. If it gets too stiff, add a little more liquid. Add in the parmesan and stir well. Taste and add more salt if needed.
For the crab:
- Heat 1 tbsp butter over medium heat in a skillet. Add the garlic and cook over medium, stirring, until soft and fragrant. Add the wine and squeeze in the lemon and let it simmer until reduced by half. Add the rest of the butter a tbsp at a time while whisking, forming a creamy sauce. Once it looks nice and silky, add in the crab and simmer briefly to warm it. Taste and add more salt or lemon as needed. Spoon some risotto into a bowl and top with the crab and sauce and finish with some scallions or parsley.
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