Crab Risotto Recipe: 3 Tips for Making the Dish

• 5 cups chicken broth (or chicken stock, vegetable stock, or seafood stock)
• 1 tablespoon butter or olive oil
• ⅓ cup finely chopped shallots
• ½ teaspoon minced garlic (about 1 garlic clove)
• 1 cup Arborio rice
• Kosher salt, to taste
• ½ cup dry white wine, room temperature
• 1 cup finely grated Parmesan cheese, divided
• 2 cups crab meat
• Lemon zest (from 1 lemon)
• Freshly ground black pepper, to taste
• Chopped chives (for garnish)
• Lemon juice (optional)

1. 1

   In a medium saucepan over medium heat, bring the broth to a low boil, then reduce heat to low, keeping the broth just below a simmer. You want the broth to be about the same temperature as the rice while it’s cooking.

2. 2

   In a large skillet or Dutch oven, heat the butter over medium-low, then sauté the shallots until softened and translucent, about 4 minutes.

3. 3

   Add the garlic and stir continuously until fragrant, about 30–60 seconds.

4. 4

   Add the rice to the shallot-garlic mixture, season with salt, and stir to combine.

5. 5

   Continue stirring until rice is well coated and becomes translucent, 2–5 minutes.

6. 6

   Add about ½ cup warm broth and a splash of wine to the rice mixture. Stir often, until rice has fully absorbed the liquid. Add the remaining broth in ½ cup increments, following each addition with a splash of wine and allowing rice to absorb liquid between additions, until rice is al dente, about 25–35 minutes. (You may not need all of the liquid.)

7. 7

   Remove the pan from heat and add ½ cup cheese, crab meat, lemon zest, and pepper, stirring to combine. Cover and allow to rest 5 minutes.

8. 8

   Serve with additional cheese and garnish with chives. Spritz the risotto with lemon juice if using.

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