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Crab Risotto Recipe

Crab Risotto

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Average Rating:

Total Reviews: 3

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  • on April 01, 2012

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    Very good, benefits from a little paprika and white pepper I think. And garlic, cause I put that in everything!!

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  • on September 27, 2011

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    we just finished eating this. YUM. this was soooo creamy, smooth, and sublime. we live on the n. oregon coast so we have the good fortune of local crab and mushrooms at our fingertips, the addition of the chantrelles and lobster mushrooms added such a nice earthy-ness, and i also used a combination of chicken and vegetable broth, then nearing the end of the cooking is when i added the 'shrooms and added the last 1/2 cup of broth, I had beef broth already opened and thought it would go well with the mushrooms, so all three broths were involved. the crab, chives and parmesan were blended in at the very end, it was excellent. thanks robert! (oh, and i sauteed the 'shrooms first in butter and tossed with garlic prior to the addition.

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  • on February 16, 2011

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    Are you kidding me?!!! This is divine risotto! And I am a frequent risotto-maker. Granted the white truffle oil was a tad expensive ... but worth every penny. I was able to use freshly picked, in-season crab. To kick it up, I gently sauted the crab in a little butter before adding it and added a cup of white wine after toasting the rice, cooked it down, then proceeded with the chicken stock.

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