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.
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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!
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
📖 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)
- 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.
- 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.
- 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
- 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.
- 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.
- Reduce. After adding the dry white wine, cook for another minute, allowing the wine to be mostly cooked off and stirring the rice frequently.
- 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.
- 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.
- Reduce heat. Set the temperature to low once you reach the "al dente" stage.
- 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.
- 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 & 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.
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❓ Recipe FAQs
If you prefer to cook without wine, you can simply use a portion of the crab stock (or any broth you are using to make your risotto) to deglaze the pan.
You want your rice cooked well, to that “al dente” state, where it’s a bit firm and chewy. You can add more liquid if need be, whether it’s stock or even some water. You may just need a little extra butter or mascarpone cheese to loosen it up. If you follow my recipe, this shouldn’t be an issue.
No, these types of rice do not have the necessary starch to make a good risotto.
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📖 Recipe Card
Crab Risotto
Ingredients
Quick Crab Stock (optional)
- 1 tablespoon olive oil
- 1 medium onion (peeled and roughly chopped)
- 1 medium carrot (sliced)
- 1 rib celery (sliced)
- 1 large tomato (chopped, or use an 8 ounce can crushed or diced tomatoes)
- 1 bay leaf
- each, salt & pepper (to taste)
- 8 cups water
- 1 ½ lbs crab shells
Crab Risotto
- 1 tablespoon olive oil (extra virgin)
- 1 tablespoon shallots (or white onion - minced)
- 2 cloves garlic (minced)
- 1 ½ cups Arborio rice (or Carnaroli rice)
- ¼ cup white wine (dry white wine)
- 8 cups seafood stock (quick crab stock instructions are above - may use between 6 to 8 cups)
- 2 cups crab meat
- 2 tablespoon butter (more, as needed)
- 2 tablespoon mascarpone cheese (or use softened cream cheese)
- zest of 1 whole lemon
- each, salt & pepper (to taste)
- parmigiano cheese (freshly grated, to taste)
Instructions
Quick Crab Stock (optional)
- Heat a large stockpot to medium-high, then add olive oil, onion, carrot, celery, tomato, bay leaf as well as salt & pepper. Saute until the onion is translucent.
- Add in 8 cups of water and crab shells, bring to a boil. Allow to boil for 10 minutes.
- Reduce heat and simmer for 20 minutes, then strain out the crab shells, vegetables and spices. Reserve broth and keep on medium heat for use in the risotto.
Crab Risotto
- Bring a large frying pan to medium heat, add olive oil, shallots (or onion) and garlic. Cook until shallots are softened (1-2 minutes). Add the Arborio rice (or Carnaroli rice), cook (stirring occasionally) for 1-2 minutes before adding dry white wine.
- Add wine and cook for a minute, keeping the rice moving (stirring frequently). Add one-third to half of the crab stock, cook (stirring occasionally) for 3-5 minutes until the rice has absorbed most of the liquid.
- Add the remaining crab stock in ladled increments, allowing the rice to slowly absorb the liquid until the arborio rice becomes slightly translucent and is an al dente firmness and the core can still be seen in the center (about 20 minutes total time once broth is added).
- Add the crab meat, butter, mascarpone cheese, lemon zest and salt & pepper (to taste). Stir vigorously until all ingredients are well combined and a thick, creamy risotto is achieved.
- Adjust the seasoning (if necessary), serve and garnish with large lump crab, parmigiano and green onions, dill, or parsley (if desired).
Melvin Fukhisma says
Looks awesome
Anonymous says
This is a seriously good recipe. Don't skip the lemon zest.