Chef Serge: Crab Risotto

Arkansas Today

Crab Risotto

  • 4 cups seafood Stock
  • 3 Tbsp. unsalted butter
  • 1 Tbsp. olive oil
  • 2 shallots, finely diced
  • 1/2 cup corn
  • 1/2 cup of red bell peppers
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • ½ cup grated Parmesan cheese, plus more for garnish
  • ½ lbs. crab meat, cooked
  • Grated zest of 1/2 lemon


In a saucepan, bring seafood stock to boil. Pour olive oil in a skillet and melt butter over medium-high heat.

Add shallots, corn and bell peppers and saute, stirring frequently, until shallots are soft and translucent, about 3 minutes.

Add the Arborio rice and cook, stirring, until grains are coated with the mixture, about 3 minutes.

Stir in wine and cook, stirring, until all the wine is absorbed.

Add hot seafood stock, ½ cup at a time, stirring constantly and letting all liquid absorb before adding the next ½ cup of stock.

Repeat, stirring constantly, until risotto is creamy and cooked through. Add the zest of half a lemon, gently stir in the crab meat and allow to cook for 30 – 40 seconds. Remove pan from heat and gently fold in the butter and Parmesan. Garnish and serve.

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