Crab Risotto

This decadent crab risotto (Risotto al Granchio) is a delicious way to serve a hearty and amazingly flavorful crab dinner. The creamy texture of the risotto is studded with tender chunks of crab meat for an absolutely rich and tasty appetizer, side, or main dish!

Serve with rustic bread on the side, and start with a Caesar salad or wedge salad.

Jump to:

• 🥘 Ingredients
• 📖 Variations
• 🔪 How To Make Crab Risotto
• 💭 Angela's Pro Tips & Recipe Notes
• 🥡 Storing & Reheating
• ❓ Recipe FAQs
• 📖 Recipe Card
• 💬 Reviews

Rich, robust, and unbelievably buttery, my crab risotto (risotto al granchio) is an Italian specialty that never disappoints.

If you’re hesitant about taking on such a recipe, this quick and easy crab risotto is not intimidating, even for the amateur chef.

You won’t believe the restaurant-quality dish you’ve whipped up all by yourself. Crab meat is so tender and sweet, and when combined with ingredients including garlic, butter, and mascarpone cheese, the rice-based dish is incredibly decadent and delicious.

🥘 Ingredients

I'm including an optional quick crab stock you can prepare to make the crab flavor shine.

• Olive Oil – I use extra virgin olive oil (EVOO) for the best results, especially in a classic Italian dish like risotto.
• Shallots (or white onion) – Finely mince or dice for the best flavor.
• Garlic – Just enough to add that unique garlic flavor without overpowering the delicate crab.
• Arborio Rice (or Carnaroli rice) - There are also other short-grain Italian rice that are great for risotto; I've just found that arborio and carnaroli are the two most readily available in my area.
• White Wine – Use a dry white wine for the best compliment to the overall recipe.
• Seafood Stock – Or try my recipe for homemade crab stock. Better Than Bouillon also has fish and lobster bases available if you're a fan of this brand.
• Crab Meat – Get good quality crab meat for a standout risotto.
• Butter – Adds richness and creaminess to the risotto texture, as well as a beautiful shine that makes the presentation look amazing!
• Mascarpone Cheese – Creamy and dreamy and definitely one of my favorite cheeses for risotto recipes (or use softened cream cheese).
• Lemon Zest – There is nothing so wonderful as a hint of lemon to brighten the flavor of your seafood. Adding the zest to your risotto really makes the crab flavor 'pop'!
• Salt & Pepper – Add these staple seasonings to taste. Both are used for highlighting the amazing flavors of this recipe.
• Parmigiano Cheese – Use freshly grated cheese to taste. I’m always quite generous!

📖 Variations

Crab on its own in this risotto is all you need, but you can easily make a few other seafood risotto recipes with this recipe as the base. Try the crab-only recipe first and see if you may want to play with the recipe the next time around.

• Lobster Risotto - My lobster risotto is also out-of-this-world! It's a popular recipe on Bake It With Love, and it's easy to see why.
• Seafood Risotto - Try lobster chunks, diced shrimp, and even clams. White, firm fish varieties are also great in a risotto!
• Prawn Risotto - A luxurious and flavorful Italian dish that combines tender, succulent prawns with creamy al dente risotto rice.

🔪 How To Make Crab Risotto

This recipe yields 6 plentiful servings.

Quick Crab Stock Instructions (optional)

1. Saute the vegetables. Place 1 tablespoon olive oil, chopped onion, carrot, celery, tomato, bay leaf, salt, and pepper to taste in a large stockpot, sautéing over medium-high heat until the onion becomes translucent.
2. Add liquid and shells. Pour in 8 cups of water and 1 ½ pounds of crab shells and bring the mixture to a boil, boiling for 10 minutes.
3. Simmer, then strain. Lower the heat and simmer the stock for at least 20 minutes. Strain out the crab shells, veggies, and bay leaf. Keep the remaining broth on the stove at medium heat to stay warm until the risotto is ready to be cooked.

Crab Risotto Instructions

1. Saute shallots and garlic. Use a large heavy-bottom skillet and bring it to a medium heat. Add 1 tablespoon olive oil, 1 tablespoon shallots (or onion), and 2 cloves of garlic (minced). Cook for 1-2 minutes or until the shallots are softened.
2. Toast the rice. Add in 1 ½ cups Arborio rice (or Carnaroli rice or other short-grain Italian rice), cook, and stir for at least 1-2 minutes (and up to 4 minutes). Then pour in ¼ cup dry white wine to deglaze the pan.
3. Reduce. After adding the dry white wine, cook for another minute, allowing the wine to be mostly cooked off and stirring the rice frequently.
4. Add the first portion of crab stock. Add ⅓ to ½ of the crab stock and cook (stirring occasionally) for about 3-5 minutes until the rice has absorbed most of the liquid.
5. Slowly add the remaining stock. Ladle in the rest of the crab stock in increments (do not add too much at a time), allowing the rice to slowly absorb the liquid until it becomes slightly translucent and has an “al dente” firmness. A small core can should still be visible in the center of the rice. Expect this to take about 15 to 20 minutes.
6. Reduce heat. Set the temperature to low once you reach the "al dente" stage.
7. Combine crab meat and finish. Add 2 cups of crab meat, 2 tablespoons butter (use more if desired), 2 tablespoons mascarpone cheese, lemon zest from one whole lemon, and salt & pepper to taste. Stir the ingredients gently, folding the crab meat into the rice until all are combined. You should have a thick, creamy risotto that's piping hot in your skillet.
8. Taste, garnish, and serve. Once all of your ingredients are fully combined, taste and adjust the seasoning (if necessary). Portion onto heated plates and garnish with large lump crab or crab meat, freshly grated Parmigiano cheese, green onions, dill, or chopped parsley (if desired).

💭 Angela's Pro Tips & Recipe Notes

• Use Warm Stock: Always use heated stock instead of cold. Cold stock can lower the temperature of the cooking risotto, affecting rice absorption and increasing cooking time.
• Avoid Overcooking Rice: Stop cooking when the risotto is still al dente. The rice will continue to cook as you add mascarpone and butter. Overcooked rice can become mushy, especially since risotto is ideally served on a warm plate.
• Taste and Adjust: Regularly taste the risotto and adjust seasonings as needed. This ensures the final dish suits your flavor preferences.
• Patience is Key: Allow the risotto ample time to absorb the liquids. Aim for rice that is firm to the bite but also has the creamy texture characteristic of risotto.

🥡 Storing & Reheating

Keep leftovers in an airtight container in the fridge for up to 3 days. Consume promptly for the best freshness.

Freezing risotto is possible but not ideal due to the potential grainy texture upon reheating. If freezing, do so in portioned amounts immediately after cooking. Use an airtight freezer container or bag, and consume within 2-3 months. Thaw in the refrigerator before serving.

Reheating

Add extra liquid to the risotto when reheating. For microwave reheating, heat in a microwave-safe dish for 1-2 minutes, stirring in liquid as needed, and continue in 30-second increments until warm.

Alternatively, reheat on the stove by combining risotto with liquid in a non-stick pan, heating over medium heat, and adjusting consistency with more liquid as needed.

❓ Recipe FAQs

📖 Recipe Card