The Amazing Rice: Parmesan Crab Risotto

With the holidays around the corner, its a good time to start bookmarking elegant and delicious recipes. A simple but stunning parmesan crab risotto is the perfect starter for an intimate dinner party. Or, pair it with a crisp green salad for a great luncheon menu.
Risotto requires that you stand over the stove for 20 minutes so invite everyone into the kitchen. Use fresh-cracked crab meat for a rich, luxurious-tasting risotto. The recipe is quite basic, so feel free to get creative. Onions instead of shallots, parsley in place of sage, or sautéed mushrooms for a vegetarian version. To look at how I made it, read more.

Parmesan Crab Risotto

Parmesan Crab Risotto

Parmesan Crab Risotto


6 to 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 tablespoons olive oil
1/2 cup finely chopped shallots, (about 2)
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
4 to 6 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus extra for grating or shaving
3/4 pound shelled cooked Dungeness crab
1 tablespoon minced fresh sage leaves
Salt, freshly ground pepper


  1. Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat.
  2. Add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
  3. Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice.
  4. Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
  5. Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat.
  6. Remove from heat. Stir in butter, Parmesan cheese, crab meat and sage; season with salt and pepper.
  7. Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional Parmesan over risotto. Serve immediately.

Serves 4.