Lemon Crab Risotto recipe
This risotto is almost like crab bisque in the form of a creamy rice pilaf -- only perked up with cheese and lemon! If clam juice is unavailable, feel free to substitute any broth instead.
Makes 4 servings.
2 cups chicken broth
2 cups clam juice
1 cup dry white wine
2 tablespoons unsalted butter
½ cup finely chopped shallots
1 ½ cups short grain rice (such as Arborio)
½ cup brandy, warmed
1 cup freshly grated Parmesan cheese
1 pound lump crab meat
1 teaspoon freshly grated lemon zest
¼ cup cream
¼ teaspoon sea salt, or to taste
¼ teaspoon black pepper, or to taste
In a medium saucepan, bring chicken broth, clam juice, and wine to a boil. Keep over a gentle simmer until needed.
Heat butter in a large stockpot over medium-high heat. Add shallots and cook until lightly softened, about 3 minutes. Add rice and cook 3 minutes, stirring well to coat with butter.
Add brandy to pot, raise heat to high, and bring to a boil. Simmer until liquid is absorbed, stirring, about 3 minutes.
Add reserved simmering broth mixture to pot, 1 cup at a time, allowing liquid to fully absorb before adding each subsequent cup, stirring. Continue adding 1 cup at a time, stirring, until rice is creamy but not mushy (while still al dente). The entire cooking time will take 40 to 50 minutes.
Remove from heat and add cheese; whisk vigorously until thoroughly mixed and creamy. Stir in crab meat, lemon zest, and cream; season to taste with salt and pepper and serve.
Back to the Crab Recipes home page.
- Dungeness Crab Risotto
- Nori Crab Rolls
Technically not a sushi, these rolls are made without any rice. Rather, tender crabmeat is mixed with seasoned cream cheese to ...
- Spiced Crab Dip
No one can resist a baked cream dip fresh out of the oven. Add a bit of sweet crabmeat and lemon zest, and you’ve got a recipe ...
- Spinach Risotto
Using frozen spinach cuts back on precious cooking time in the kitchen, allowing you to make a classic risotto in a fraction of...
- Honey Lamb Ribs
Ribs aren’t just for pork—enjoy this sweet, saucy rib dish featuring delicate lamb.