This restaurant-quality Crab Risotto recipe is easier than ever to make at home -- it's wholesome, healthy, and ready in just about 25 minutes! Making this seafood risotto a keeper - deliciously seasoned with a quick homemade crab broth (or store-bought seafood stock), white wine, leeks, and a hint of chili pepper for spice.
Watch the How to Make Creamy Crab Risotto video below to see how incredibly easy it is!
Living in Northern Italy has given me a deep appreciation for authentic risotto made right. Whether served in restaurants or home kitchens, proper risotto varies in consistency - sometimes flowing like molten lava, other times maintaining a creamy yet structured texture - all styles are genuinely authentic.
In other words, it's very customizable as you can see by the below photos of local Italian risotto (in order of creamiest to least creamy).
This easy crab risotto recipe transforms sweet lump crabmeat into an elegant Italian comfort dish, perfect for celebrating the Lenten season leading up to Easter when crabs are at their peak freshness and flavor.
Jump to:
- Why This Recipe Works
- How to Make Crab Risotto Video
- Why You'll Love This Crab Risotto Recipe
- The Secret to Creamy Crab Risotto: Proper Rice Treatment
- The 3 Most Common Risotto Rice Varieties
- Crab Risotto Ingredients
- How to Make Crab Risotto Step-by-Step
- Crab Risotto Best Tips
- How to Serve Risotto
- What to Serve with Crab Risotto
- Wine Pairing Suggestions
- How to Store Crab Risotto
- How to Reheat Risotto
- Ways to Use Leftover Risotto
- Equipment
- Substitutions
- Crab Risotto Variations
- FAQ
- Looking For More Easy Rice or Risotto Recipes?
- A Few More Easy Crab and Seafood Recipes
- 📖 Recipe
- Food Safety
- Related Recipes
Why This Recipe Works
The secret to this creamy crab risotto (or any good risotto) lies in using quality ingredients and a few simple techniques.
The delicate sweetness of freshly picked blue crab meat pairs beautifully with the subtle richness of homemade crab stock (though I'll show you shortcuts if you're pressed for time). You can use as little as 2-4 ounces of crab meat for 2 servings, or as much as you like - either way, it's delicious!
And it all cooks up in under 30 minutes to perfect al dente doneness - and to your desired creaminess level!
While you do need to stir the pot consistently to help make risotto extra creamy, it's a lot more forgiving than you'd think and you can walk away from the pot for a minute or two without ruining your risotto.
If you've never made homemade risotto, you'll likely be genuinely surprised by just how easy it is!
If you enjoy this risotto, try this Asparagus Risotto w/Pan-Seared Scallops & Crispy Speck, or this fragrant 25-Minute Lemongrass Prawn Risotto!
How to Make Crab Risotto Video
Why You'll Love This Crab Risotto Recipe
- Quick and Easy - ready in 30 minutes or less from start to finish
- Use fresh or frozen crab meat - depending on your budget and access to quality crab, use fresh or frozen crab (pastureized or not)
- Restaurant-Quality/Perfect for special occasions - impressive enough for date night but simple enough for weeknight dinners when you want something special without the hefty price tag
- Customizable: easy to adjust the creaminess level and works with all kinds of different seafood options or seasonal vegetables
- No constant stirring required - contrary to popular belief, you don't need to stir risotto constantly for it to turn out creamy and delicious
- Make-ahead components - the crab stock can be made in advance and frozen for whenever you crave this dish, or use store-bought seafood stock
- Naturally gluten-free - perfect for those with dietary restrictions
The Secret to Creamy Crab Risotto: Proper Rice Treatment
The first rule of thumb to cooking perfect risotto is to never wash the rice. Doing so washes away some of the good starch necessary to create this ultra-creamy rice dish.
Risotto rice is first toasted in a little oil and then cooked very slowly while adding about ½ to 1 cup of hot stock or broth at a time allowing the rice kernels to almost fully absorb the liquid before adding another cup.
The consistent (but not constant) stirring of the risotto (as it cooks and absorbs the liquid) helps to rough up the kernel surface which allows the starches to be better released from the rice into the cooking liquid. This process creates a rich, naturally velvety sauce with soft but al dente rice grains even without added fats like butter.
You may add more or less liquid if you want a looser or sturdier risotto. Often, butter and/or Parmigiano or Grana Padano cheese are added towards the end of cooking while vigorously whisking everything, which produces a perfectly velvety textured risotto.
The 3 Most Common Risotto Rice Varieties
While arborio rice is what most people outside of Italy may think of as THE traditional risotto rice, here in Italy we typically use a couple of different (superior) risotto rice varieties depending on the type of risotto we're making. But there are even more risotto rice varieties beyond these three.
You can learn all about these varieties (and more) each with their individual characteristics in this shrimp risotto post here.
Crab Risotto Ingredients
If you love seafood and haven't yet made crab meat risotto you should give it a try! You just need a handful of ingredients to make this seafood risotto recipe. You can use a frugal amount of crab, or load it up - either way it's still delicious!
This recipe makes enough for 2 people, but can easily be scaled (doubled or tripled) to serve as many as you need.
Crab Risotto Ingredients
- Risotto Rice: I've used Carnaroli risotto rice for its ultra-creamy quality, but you can use Vialone Nano or Arborio rice (all three have high starch content).
- Extra Virgin Olive Oil: Perfect for toasting the rice and keeping it from sticking to the pot (use the best quality you can find).
- Unsalted butter: Adds extra flavor, richness, and creaminess in the final dish.
- Leeks: Provides a mild, sweet onion flavor that doesn't overpower the delicate crab.
- Garlic: A single clove of smashed garlic (that gets removed before plating) enhances the flavors without taking over.
- Dry White Wine: Adds acidity and depth (I recommend sauvignon blanc, pinot grigio, or pecorino)
- Tomato Passata: Tomato purèe gives a subtle sweetness and beautiful color to shrimp risotto (if you want a "blonde" or "white" shrimp risotto, substitute this with equal amounts of broth)
- Quick Homemade Crab Stock: Homemade is best, but store-bought seafood, chicken, or vegetable stock works well
- Blue Crab or Jumbo Lump Crab Meat: The star of the dish! Fresh picked is best, but quality pasteurized crab works too. Use as much or as little For a chunkier crab risotto use jumbo lump, snow crab, or even king crab.
- Chives: For a fresh, bright garnish
- Salt and Black Pepper to taste: Essential for proper seasoning
See recipe card for quantities.
How to Make Crab Risotto Step-by-Step
This crab risotto comes together in three main stages: preparing the crab broth (which you can skip and use store-bought seafood stock instead), sautéing the aromatics, and cooking the rice. The process builds flavors gradually while maintaining the delicate taste of the crab. But feel free to
Step 1. Make the Crab Broth (OR skip this step and use store-bought seafood stock)
To make a small batch of homemade crab broth, after cooking fresh blue crabs and picking the meat, remove 5 cups of the crab cooking water into a pot with some of the crab shells and legs.
Add the onions (and/or the green parts of the leek), celery, and carrot and simmer the mixture covered for at least 30 minutes or even up to 1 hour if you have time. Strain and reserve keeping hot on the stove but not boiling. *Pictured above is a large batch of homemade crab broth.
Step 2. Sauté the aromatics.
Melt the butter in a 3 to 4-quart sauce pot set over medium heat, add the leeks, garlic, and chili peppers and sauté until the leeks are tender (about 4 minutes). Remove everything to a prep bowl and set aside.
Step 3. Toast the risotto.
To the pot, add 1 tablespoon (15g) of olive oil, the reserved garlic clove and chili pepper, and risotto; Stir well to coat the rice and continue cooking until the rice is nicely toasted, light golden brown, and opaque (about 5 minutes).
Step 4. Deglaze the pot with wine & add passata.
Add the white wine, stirring constantly to pick up the sticky bits from the bottom of the pot (the fond) and stir for 1 min. Add the leeks, 1 tablespoon more of olive oil (if desired), and the tomato passata. Give it a quick stir, season with a little salt, and cook for 3 minutes, or until the tomato has been mostly absorbed.
Step 5. Add the broth.
Add about 1 cup of hot broth to the risotto, stirring constantly, and reduce heat to medium-low. Season with a little salt. After about 3-4 minutes when most of the broth has been absorbed, add another ladle of broth and repeat. Continue allowing the rice to absorb the liquid adding more stock as needed and stirring consistently until al dente and creamy (or about 15 minutes total).
Step 6. Add the crab & finish the risotto.
Gently stir the crab into the risotto, season with salt to taste, and garnish with minced scallions (and more crab if desired), Enjoy!
Hint:
In the final step after you've added crab, if you feel like you want a little more creaminess, don't be afraid to add a little more hot stock. Alternatively, if you're risotto is too loose or creamy simply cook it for a little longer to allow some of the liquid to evaporate.
Find detailed instructions in the recipe card.
Crab Risotto Best Tips
- Toast the rice properly - Don't rush this step; properly toasted rice results in better risotto texture and prevents mushiness
- Keep Stock Hot: Always use hot stock to maintain the cooking temperature of the risotto
- Stir Consistently: While you don't need to stir constantly, regular stirring helps develop the creamy texture
- Al Dente Texture: Test for doneness and stop cooking when the rice still has a slight bite to it - it will continue cooking slightly after removing it from the heat. Perfect risotto should be al dente (tender with slight resistance when bitten).
- Add the Crab Last: Fold in the crab meat at the very end to preserve its delicate flavor and texture although freshly picked blue crab risotto won't have the same chunky crab risotto that say jumbo lump or snow crab will give you)
- Rest Before Serving: You can let the risotto rest covered in the pot or pan for 2 minutes before serving for the perfect consistency
How to Serve Risotto
Serve crab risotto in warm, shallow bowls or plates to maintain its temperature and showcase its creamy consistency. Garnish with additional fresh chives, a drizzle of high-quality extra virgin olive oil, and a light sprinkle of lemon zest to brighten the flavors (or a sprinkle of freshly grated Parmigiano-Reggiano cheese for an elegant presentation).
For a complete meal, pair with a simple side salad dressed with lemon vinaigrette to complement the richness of the risotto.
For special occasions, serve smaller portions as a refined first course (primo piatto) before a simple grilled fish main course or light seafood or chicken main dish.
What to Serve with Crab Risotto
In traditional Italian dining, risotto often stands alone as a primo piatto (first course or "first plate"), but it can certainly be the star of a complete meal with the right accompaniments. Here are some perfect pairings:
- Light salads - Arugula with lemon and Parmigiano, or a simple fennel and orange salad (we love a good salad with this risotto)
- Vegetables - Roasted or pan-seared asparagus, sautéed spinach with garlic, or pan-seared zucchini
- Seafood - For a luxurious seafood feast, serve small portions alongside grilled scallops or a simple lemon-herb baked fish
Keep side dishes simple and light to let the risotto remain the star of the meal. Heavy or rich accompaniments will compete with (rather than complement) the creamy, delicate flavors of crab risotto.
Wine Pairing Suggestions
The delicate, sweet flavor of crab pairs beautifully with crisp, light-bodied white wines. I've found local Pinot Grigio from Alto Adige or Friuli to be perfect companions to this dish along with organic Pecorino wines from Abruzzo. These wine's bright to moderate acidity cuts through the creaminess of the risotto while complementing the sweetness of the crab.
- Pinot Grigio (Northern Italy) - Clean, crisp, with subtle pear notes
- Vermentino (Liguria/Sardinia) - Mineral-driven with citrus notes
- Soave (Veneto) - Light, floral, with hints of almond
- Arneis (Piedmont) - Dry, elegant, with pear and apricot notes
- Unoaked Chardonnay - Clean, fresh, with subtle apple flavors
- Pecorino (Abruzzo) - Clean, bright, hints of peach, lemon, lime, green bitter orange and pear with notes of butter and honey
Avoid heavily oaked wines or powerful reds that would overwhelm the delicate flavor of the crab.
How to Store Crab Risotto
Risotto is best enjoyed immediately after cooking, but (completely cooled) leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The texture will thicken as it cools. *See below for how to reheat risotto.
I don't recommend freezing risotto as the texture becomes grainy when thawed. However, you can freeze homemade crab stock for up to 3 months in airtight containers.
How to Reheat Risotto
The best way to reheat crab risotto is on the stovetop. Add the cold risotto to a pan with a splash of hot stock (any kind) or water (about 2-3 tablespoons per cup of risotto), and gently heat over medium-low. Stir frequently until heated through, adding more liquid as needed to restore the creamy consistency.
If you're short on time, I'd honestly suggest eating the risotto cold as opposed to ever reheating risotto in the microwave - but for 'emergencies' go ahead and add a small amount of broth to the rice, give it a stir, and heat it for a minute or two until just heated through.
Ways to Use Leftover Risotto
What can I do with leftover risotto, you ask! You'll be happy to know there are several delicious ways to repurpose risotto and some recipes even require it to be at least one day old, including traditional Sicilian arancini (Italian rice balls usually stuffed with extra cheese, meat, or vegetables, coated and fried).
Below are a few of my favorite ways to use leftover risotto:
Sicilan Arancini (using leftover risotto):
To make arancini out of leftover risotto, form the cold risotto into balls, stuff them with a small cube of mozzarella or ham and peas (or other desired filling) and close them up so the filling is sealed inside the rice ball.
In a small bowl with high edges, add 6 tablespoons of all-purpose or 00 flour and pour in a few spoonfuls of water in it to create a thick and sticky batter that is not too thin or thick (think the consistency of tempura). Dip the arancini and make sure it's covered with all the batter. Roll it into breadcrumbs really well to coat all sides and either deep-fry at 350°F/175°C until golden brown, or air-fry until golden and crispy. T
Risotto Breakfast Patties:
Transform leftover risotto into a savory breakfast by forming it into patties and pan-frying it in olive oil until crisp on both sides. Top with a fried or poached egg for an easy but luxurious breakfast or brunch option.
Risotto Stuffed Bell Peppers & Other Vegetables:
Use leftover risotto as a filling for stuffed bell peppers, stuffed zucchini, or stuffed tomatoes. Add some extra cheese, herbs, and perhaps a bit of sausage or pancetta, then bake until the vegetables are tender and the filling is hot.
Equipment
- Prep bowls for organized ingredients (mise en place)
- Sharp knife and cutting board - For preparing aromatics
- Heavy-bottomed sauce pot/Dutch oven/Braiser/Skillet/Saute Pan - use a 3-4 quart sauce pot or 10-12 inch stainless steel skillet if making only 2 portions) OR for scaling the recipe, use a 5-quart braiser/sauté pan/Dutch oven
- Wooden spoon/Risotto Spoon- Best for stirring risotto without breaking the rice grains
- Ladle for adding broth gradually to the risotto as it cooks
- Small saucepan for simmering the broth and keeping it hot
- Medium saucepan - For keeping stock hot while making risotto
Substitutions
Rice Varieties: Carnaroli creates a creamier texture, while Vialone Nano is traditional for seafood risottos in Venice, and Arborio is perfectly fine. In a pinch you can even use Spanish Bomba paella rice.
Aromatics: No leeks? Substitute with finely diced shallots, scallions (white part only), or white or yellow onions (in a pinch)
Crab Meat Options: Blue crab is cost effective and now widely abundant in Italy (since the blue crab invasion in the Adriatic), but Dungeness, snow, or jumbo lump crabmeat all work beautifully. Avoid imitation crab for this recipe.
Stock/Broth Options: Homemade crab or shrimp stock gives the best flavor, but store-bought seafood, chicken, or vegetable stock all work great (although chicken and vegetable stock will not provide the same "seafoody" flavor in the finished dish)
Wine Substitutes: You may omit the wine altogether, but you may want to add a small squeeze of lemon juice into the finished risotto which will help "lift" the flavor. Add just a hint and taste, then add more only if desired. *See the Wine Pairings Suggestions section below for what to drink with this risotto.
Tomato passata: Substitute with strained crushed tomatoes or tomato puree.
Crab Risotto Variations
Saffron Crab Risotto: Add a pinch of saffron threads to the broth for subtle peppery floral notes (and if you want a lighter yellow-colored crab risotto, simply replace the tomato passata with equal parts broth)
Extra Creamy Crab Risotto: Stir in 2-3 tablespoons of mascarpone cheese at the end for an ultra-creamy finish.
Seafood Risotto: Combine crab with shrimp, bay scallops (or diver scallops), lobster (or poached lobster tail) for an indulgent seafood medley risotto.
Lemon Crab Risotto: Add lemon zest and a squeeze of fresh lemon juice at the end for a bright, citrusy finish.
Spicy Crab Risotto: Increase the amount of chili peppers or add a pinch of red pepper flakes for extra heat.
Spring Vegetable Crab Risotto: Add blanched sweet peas, pan-seared asparagus tips, or tender cooked fava beans in the last few minutes of cooking.
FAQ
For authentic crab risotto, use Italian short-grain rice varieties with high starch content. Arborio rice is most commonly available and works perfectly, while Carnaroli produces an even creamier texture. Vialone Nano is traditionally preferred for seafood risottos in Venice. All three varieties have the necessary starch content to create that classic creamy risotto texture while maintaining a slight bite in the center when cooked properly.
Yes, you can use quality pasteurized canned or frozen crab meat when fresh isn't available. Look for refrigerated pasteurized crab meat rather than shelf-stable canned versions for better flavor. If using frozen crab meat, thaw it completely in the refrigerator and drain any excess liquid before adding to your risotto. Fresh crab will always provide the best flavor, but good quality pasteurized crab meat is a convenient alternative that still produces excellent results.
While homemade crab stock creates the most flavorful risotto, it's not absolutely necessary. You can substitute with store-bought seafood stock, chicken stock, or vegetable stock. If using alternative stocks, consider adding a small amount of fish sauce (just a few drops) to enhance the seafood flavor. The quick crab stock recipe I've included is relatively simple and adds significant depth of flavor to the dish, but don't let the lack of crab shells stop you from making this risotto.
Perfectly cooked risotto should be creamy but not soupy, with grains that are tender but still have a slight resistance in the center (al dente). To test, taste a grain of rice – it should be mostly tender but with a tiny firm center. The risotto should slowly spread when placed on a plate (like lava). Or for a slightly sturdier risotto, (which is also traditional as you can see by my photos of local Italian risotto dishes) allow the risotto to absorb just a little more broth before removing it from the heat. It typically takes 18-22 minutes of cooking after the wine has been added. Remember that risotto will continue to cook slightly after removing from heat, so it's better to remove it just before it's perfectly done.
Yes, you can make crab risotto without wine (in fact, for this shrimp risotto recipe I don't use any wine and it's delcious!) However, the wine adds acidity and depth of flavor, but you can substitute with additional stock plus a tablespoon of fresh lemon juice to replicate the acidity. Another option is to use a splash of vermouth if you have it available. The risotto will still be delicious without wine, though the flavor profile will be slightly different.
These three Italian rice varieties differ in starch content, grain size, and cooking properties. Arborio is the most widely available and has large, plump grains that release starch readily, creating a creamy texture but can sometimes overcook. Carnaroli, often called the "king of risotto rice," has a higher starch content and firmer texture that holds its shape better during cooking, making it more forgiving. Vialone Nano (nano in Italian indicates "small") also has higher starch than arborio with smaller grains than carnaroli that absorb flavors exceptionally well, making it traditionally preferred for seafood risottos in the Veneto region of Italy. For more information, check out the photo comparisons above or more specific details regarding all three varieties in this 25-Minute Lemongrass Prawn Risotto (Shrimp Risotto) post.
Store leftover crab risotto in an airtight container in the refrigerator for up to 2 days. Risotto tends to firm up when chilled as the starches set. To reheat, add a splash of warm stock or water (about 2-3 tablespoons per cup of risotto) to a pan over medium-low heat. Gently warm the risotto, stirring occasionally, until heated through and creamy again. Alternatively, you can microwave it with a splash of liquid, stopping to stir halfway through. Avoid overheating, which can make the crab meat tough (and your whole kitchen smell like reheated crab 🙁).
Crab risotto is rich and satisfying, so it pairs best with light, fresh accompaniments. A simple arugula salad with lemon vinaigrette makes an excellent side. For wine pairings, choose crisp whites like Pinot Grigio, Vermentino, or unoaked Chardonnay that complement the delicate crab flavor without overwhelming it. Crab risotto can be served as a main course or as a refined first course (primo piatto) before a simple fish entrée for an elegant Italian-style meal. Avoid heavy sides that would compete with the risotto's rich, creamy texture.
Risotto is best served immediately after cooking, but you can use a restaurant technique called "risotto al salto" or "par-cooking" for advance preparation. Cook the risotto until it's about 75% done (about 15 minutes), then spread it on a baking sheet to cool quickly. Refrigerate this base for up to 24 hours. When ready to serve, return the par-cooked risotto to a pan, add hot stock, and continue cooking until creamy and properly al dente (about 5-7 minutes). Add the crab meat only during this final cooking phase to preserve its delicate flavor and texture.
Blue crab meat offers a sweet, delicate flavor that works beautifully in risotto not to mention it can be an economical choice depending upon where you live in the world (in Italy they are incredibly CHEAP). However, jumbo lump crab meat, Dungeness crab, or snow crab are all excellent alternatives, but usually cost a lot more. The key is to use fresh, high-quality crab meat and fold it in at the very end of cooking to preserve its texture and flavor.
The creaminess of risotto comes from the slow release of starch from the rice grains. If your risotto isn't creamy enough, it might be due to: you washed the rice (which is a no-no when making risotto), or not stirring frequently enough, or using the wrong type of rice with lower starch conten, adding too much stock at once, or cooking at too high a temperature. Remember to add stock gradually, stir regularly, and maintain a gentle simmer throughout cooking.
Yes, pre-cooked crab meat works perfectly in this recipe. In fact, most packaged crab meat is already cooked. The key is to add it at the very end of cooking and just warm it through gently. This prevents the crab from becoming tough or losing its delicate flavor. And look for the the refrigerated lump or other crab meats which is far superior than any canned crab meat you'll ever eat.
Looking For More Easy Rice or Risotto Recipes?
Below are a few risotto recipes and one of our all-time favorite crab recipes we think you may also enjoy!
A Few More Easy Crab and Seafood Recipes
If you love crab, try a few of these easy recipes when they're in season!
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Print📖 Recipe
Crab Risotto (Risotto al Granchio Blu)
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
This creamy crab risotto recipe transforms sweet lump crab meat from blue crabs (or any crab variety) into an elegant Italian comfort dish. An authentic homemade risotto that combines Carnaroli rice, white wine, rich crab broth (or store-bought seafood stock), garlic, leeks, and a touch of tomato passata for a restaurant-quality seafood risotto. And this easy risotto is ready in 30 minutes or less!
Ingredients
- 6 ounces Risotto rice (Arborio, Carnaroli, or Vialone Nano) (180g)
- 1 tablespoon extra virgin olive oil (15g)
- 1 tablespoon unsalted butter (15g)
- 1 ounce of leeks, minced (white part only) (30g) (sub shallots, scallions, or onions)
- 1 garlic clove, smashed
- 2 tablespoons dry white wine (sauvignon blanc, pecorino, etc.) (30g)
- 3 ½ ounces tomato passata (tomato purèe) (100g)
- up to 4 1 /2 cups of homemade crab broth (sub store-bought seafood, chicken, or vegetable stock) (1L) *quick seafood broth recipe below if needed
- 2 to 4 ounces blue crab meat, or more to taste (50g-100g) ((sub jumbo lump crab meat)
- chives, finely chopped for garnish (sub scallions green parts only)
- salt and black pepper, to taste
Homemade Quick Seafood Broth Ingredients
- 5 cups water
- 1 carrot
- 1 celery stalk
- ½ to 1 white or yellow onion
- 1-2 crab shell carcasses plus a handful of shells, and heads of shrimp (if you have them)
- salt and freshly cracked black pepper to taste
Instructions
- Sauté the aromatics. Melt the butter in a 3 to 4-quart sauce pot set over medium heat, add the leeks, garlic, and chili peppers and sauté until the leeks are tender (about 4 minutes). Remove everything to a prep bowl and set aside.
- Toast the risotto. To the pot, add 1 tablespoon (15g) of olive oil, the reserved garlic clove and chili pepper, and risotto; Stir well to coat the rice and continue cooking until the rice is nicely toasted, light golden brown, and opaque (about 5 minutes).
- Deglaze the pot with wine. Add the white wine, stirring constantly to pick up the sticky bits from the bottom of the pot (the fond) and stir for 1 min. Add the leeks, 1 tablespoon more of olive oil (if desired), and the tomato passata. Give it a quick stir, season with a little salt, and cook for 3 minutes, or until the tomato has been mostly absorbed.
- Add the broth. Add about 1 cup of hot broth to the risotto, stirring constantly, and reduce heat to medium-low. Season with a little salt. After about 3-4 minutes when most of the broth has been absorbed, add another ladle of broth and repeat. Continue allowing the rice to absorb the liquid, adding more stock as needed and stirring consistently until al dente and creamy (or about 15 minutes total).
- Add the crab & finish the risotto. Gently stir the crab into the risotto, season with salt to taste, and garnish with minced scallions (and more crab if desired), Enjoy!
Notes
Find all the best tips and techniques (including how to adjust creaminess levels) in the main post including substitutions, variations, and step-by-step photos.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Fish + Seafood
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: ½ recipe
Food Safety
- Always check that seafood is fresh and properly stored before using
- Use separate cutting boards and utensils for raw seafood and other ingredients to prevent cross-contamination
- Refrigerate leftover crab risotto within 2 hours of cooking and consume within 2 days
- When reheating, ensure risotto reaches 165°F (74°C) throughout
- Discard any risotto that has been left at room temperature for more than 2 hours
- Ensure raw crab meat reaches an internal temperature of 145°F (63°C) before consuming
- Do not refreeze previously frozen crab meat
- Discard any crab meat with a strong ammonia or fishy smell
See more guidelines at USDA.gov.
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