Master the art of risotto with this Crab & Saffron Risotto recipe.
A culinary journey with the Elegant Crab & Saffron Risotto, a dish that harmoniously blends the delicate sweetness of crab with the exotic allure of saffron. This risotto recipe is not just a meal; it’s an experience that tantalizes the taste buds and warms the soul. Perfect for a cozy dinner or a sophisticated gathering, the Crab & Saffron Risotto promises to be the centerpiece of your table.
You can also check out our other Seafood Recipes.
Crab and Saffron Risotto
Taste of Italy with Crab and Saffron Risotto.
Ingredients
- 4¼ cups hot fish or chicken stock
- 1 cup white wine
- 14 oz risotto rice arborio or carnaroli
- 4 oz white crabmeat
- 4 oz brown crab meat
- 3 oz Harmesan cheese grated
- 1 oz butter
- 1 pc lemon zested, half juiced
- 1 pc onion or banana shallot finely chopped
- 1 pc garlic clove crushed
- 1 tbsp olive oil
- 1 tbsp finely chopped tarragon or dill
- 1 pinch of saffron strands
Instructions
- Heat the oil in a large saucepan over low heat. Add the onion and a pinch of salt and cook for 12 mins until softened.
- Add the garlic and cook for 1 min. Tip in the rice, then turn up the heat to medium and fry for 3 mins.
- Pour in the wine and bring to the boil until the liquid is reduced by half.
- Turn the heat up to high and pour half the stock into the pan, stirring continuously until most of the stock has been absorbed.
- Add more stock, a ladleful at a time, letting each addition be absorbed before adding the next, stirring continuously. This should take around 18-20 mins, by which point the rice should be cooked with a slight al-dente bite to it.
- Add the butter, both types of crabmeat, the saffron, cheese, and the lemon zest and juice, and stir everything together.
- Season to taste, adding a little more stock to loosen if you need to.
- Spoon into shallow bowls and top with the herbs.
