Crab Risotto

It does not have to be presented in the crab shell

It does not have to be presented in the crab shell

Crab season begins in December in Oregon so Christmas eve was a little different this year. The main difference between dungeness and blue crab is the size. Aside from the much better, sweeter flavor of blue crab of course. But fresh crab is still well fresh crab espicially when it is put into something else. The other benefit of crab in Oregon is it does not come slathered in spice like Maryland if it is already cooked. That means the shells can still be used to make an exceptional stock. Which is one of the reasons why this risotto is so good. By now if you do not know how to cook risotto go here.

Crab Risotto

  • 1 lb cleaned crab
  • 1 1/2 cups arborio rice
  • 1 large shallot minced
  • 3-4 cloves garlic minced
  • 1/2 cup dry white wine
  • 5-6 cups crab stock
  • 1/4 cup romano grated
  • 2 tbsp parsley chopped

Cook risotto normally. Add crab when somewhat tender and cheese at end.


About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Italian, Recipes, Rice/Risotto, Seafood and tagged , . Bookmark the permalink.

3 Responses to Crab Risotto

  1. Mr. Militant Negro says:

    Reblogged this on The Militant Negro™.

  2. eva626 says:

    Crab… I never got the courage to try it. But this looks good!

  3. Looks absolutely stunning! Hope you had a wonderful Christmas!

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