CRAB RISOTTO 

creamy, velvety, crab risotto THAT is topped with a delicate garlic butter wine sauce. Think dipping crab legs in butter DELICIOUS.

(WITH A WHITE WINE GARLIC SAUCE)

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CRAB RISOTTO

Yield

3 people

Type

main course

Time

40 min

Level

intermediate

Arrow

COOK THE BASE

SAUTE the garlic, AND SHALLOTS 1-2 minutes until it is soft and fragrant.

 TOAST THE RICE

ADD THE ARBORIO RICE AND COOK FOR 3-5 MINUTES UNTIL THE EDGES BECOME TRANSPARENT.

DEGLAZE + ADD BROTH

DEGLAZE THE PAN WITH WINE AND COOK FOR 2-3 MINUTES. TIME TO ADD THE FIRST ROUND OF BROTH. ADD JUST ENOUGH TO COVER THE GRAINS. NO NEED TO CONSTANTLY MIX INSTEAD MIX A FEW TIMES AND LET THE RICE SIMMER.

ADD + REPEAT

KEEP ADDING BROTH THROUGHOUT THE COOKING PROCESS SLOWLY UNTIL ALL OF IT IS GONE.

MAKE THE SAUCE

TO MAKE THE GARLIC WINE SAUCE, SAUTÉ THE GARLIC FOR 1-2 MINUTES. DEGLAZE AND COOK DOWN THE WINE FOR 6 MINUTES. SLOWLY ADD THE BUTTER AND CONSTANTLY WHISK IT IN. FINALLY, FOLD IN THE DRIED CRAB.

FINISH

SERVE THE HOT RISOTTO WITH A GENEROUS AMOUNT OF THE CRAB WHITE WINE SAUCE..

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