Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
40 min
Active:
10 min
Yield:
8 to 10 servings, depending on serving size
Level:
Easy

Ingredients

Directions

Heat the butter and oil together in a large saute pan over medium heat. Add the onion and saute until soft. Do not brown, they should be translucent. Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.

Just before serving, fold in the crabmeat, chopped chives, and Parmesan. Drizzle sparingly with white truffle oil.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Red Beans and Rice

Recipe courtesy of Robert Irvine

Tenderloin of Pork Hongroise with Crab Risotto and Tri-Pepper Sauce

Recipe courtesy of Robert Irvine

Risotto Milanese Crab Cakes

Recipe courtesy of Lou Diamond Phillips|Lou Diamond Phillips

Creamy Crab Risotto with Chive Oil

Recipe courtesy of Jesse Brune

Truffle Risotto

Recipe courtesy of Michael Symon

Crab Cakes

Recipe courtesy of Robert Irvine

Crab Cakes

Recipe courtesy of Robert Irvine

Crab Salad

Recipe courtesy of Michael Symon

Risotto

Recipe courtesy of Marion Cunningham

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.