Creamy Crab Risotto Recipes

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CRAB RISOTTO



Crab Risotto image

This decadent Crab Risotto is a delicious way to serve up a hearty and amazingly flavorful crab dinner! The creamy texture of the risotto is studded with tender chunks of crab meat for an absolutely rich and tasty appetizer, side, or main dish!

Provided by Angela

Categories     Entrees     Seafood

Time 35m

Number Of Ingredients 21

1 Tbsp olive oil
1 medium onion ((peeled and roughly chopped))
1 medium carrot ((sliced))
1 rib celery ((sliced))
1 large tomato ((chopped, or use an 8 ounce can crushed or diced tomatoes))
1 bay leaf
each, salt & pepper ((to taste))
8 cups water
1 1/2 lbs crab shells
1 Tbsp olive oil ((extra virgin))
1 Tbsp shallots ((or white onion - minced))
2 cloves garlic ((minced))
1 1/2 cups Arborio rice
1/4 cup white wine ((dry white wine))
8 cups seafood stock ((quick crab stock instructions are above - may use between 6 to 8 cups))
2 cups crab meat
2 Tbsp butter ((more, as needed))
2 Tbsp mascarpone cheese ((or use softened cream cheese))
zest of 1 whole lemon
each, salt & pepper ((to taste))
parmigiano cheese ((freshly grated, to taste))

Steps:

  • Heat a large stockpot to medium-high, then add olive oil, onion, carrot, celery, tomato, bay leaf as well as salt & pepper. Saute until the onion is translucent.
  • Add in 8 cups of water and crab shells, bring to a boil. Allow to boil for 10 minutes.
  • Reduce heat and simmer for 20 minutes, then strain out the crab shells, vegetables and spices. Reserve broth and keep on medium heat for use in the risotto.
  • Bring a large frying pan to medium heat, add olive oil, shallots (or onion) and garlic. Cook until shallots are softened (1-2 minutes). Add the Arborio rice (or Carnaroli rice), cook (stirring occasionally) for 1-2 minutes before adding dry white wine.
  • Add wine and cook for a minute, keeping the rice moving (stirring frequently). Add one-third to half of the crab stock, cook (stirring occasionally) for 3-5 minutes until the rice has absorbed most of the liquid.
  • Add the remaining crab stock in ladled increments, allowing the rice to slowly absorb the liquid until the arborio rice becomes slightly translucent and is an al dente firmness and the core can still be seen in the center (about 20 minutes total time once broth is added).
  • Add the crab meat, butter, mascarpone cheese, lemon zest and salt & pepper (to taste). Stir vigorously until all ingredients are well combined and a thick, creamy risotto is achieved.
  • Adjust the seasoning (if necessary), serve and garnish with large lump crab, parmigiano and green onions, dill, or parsley (if desired).

Nutrition Facts : Calories 376 kcal, Carbohydrate 45 g, Protein 18 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 39 mg, Sodium 1053 mg, Fiber 2 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

CRAB RISOTTO



Crab Risotto image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 40m

Yield 8 to 10 servings, depending on serving size

Number Of Ingredients 9

1 ounce butter
1 ounce vegetable oil
1 1/2 ounces chopped white onion
1 pound Arborio rice
1 1/2 quarts vegetable stock or chicken stock, heated
6 ounces jumbo lump crabmeat
2 ounces chopped chives
4 ounces grated Parmesan
2 ounces white truffle oil

Steps:

  • Heat the butter and oil together in a large saute pan over medium heat. Add the onion and saute until soft. Do not brown, they should be translucent. Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
  • Just before serving, fold in the crabmeat, chopped chives, and Parmesan. Drizzle sparingly with white truffle oil.

CREAMY CRAB RISOTTO



Creamy Crab Risotto image

I really wanted a creamy crab risotto but couldn't find anything here, so i used http://www.food.com/recipe/crab-risotto-314749 as a base (for the liquid amounts) and then my nose.

Provided by Satyne

Categories     Crab

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 cup arborio rice
1 cup water
1/2 cup Chardonnay wine (I used a brand called Gossips)
1 carrot, Chopped
1/2 onion, Chopped
shallot, 1 handful, Chopped
170 g crabmeat, Finely Chopped
1/2 cup thickened cream
1/2 teaspoon tuscan herbs
1/2 teaspoon mixed Italian herbs
1/2 teaspoon chili
1/2 cup cheese

Steps:

  • In a Medium Saucepan combine rice, water and wine. Bring to boil and then turn down to simmer.
  • When approximately 2/3rds of the liquid is absorbed add the carrot, onion, shallots, crab, cream and herbs.
  • Continue to simmer.
  • Stir occasionally and check for absorbtion.
  • It's done when it's nice and thick and the carrots are still crunchy.
  • Add the chilli and cheese to the dish and bake at 220 degrees celcius for 15 minutes.

CREAMY CRAB RISOTTO WITH CHIVE OIL



Creamy Crab Risotto with Chive Oil image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
2 shallots, finely chopped
1 cup dry white wine
4 to 6 tablespoons unsalted butter
6 cups chicken broth
1 cup Arborio rice
1/2 pound fresh shelled Dungeness crabmeat
1 cup whole milk
1/2 cup grated Parmesan
Salt and freshly ground black pepper
1 bunch chives
1/4 cup olive oil (for chive oil)

Steps:

  • Put a medium pot on a burner over medium heat. When the pot is hot, add the olive oil and shallots and simmer until the shallots are translucent. Pour the wine into the pot and allow simmer until the wine is almost completely evaporated. Add the butter and when melted, add the rice and stir until coated with the butter. Add 3 cups of the chicken broth and gently simmer. Slowly add the remaining chicken stock and cook until the rice is soft. Add the crabmeat and milk and cook for about 3 minutes.
  • Add the Parmesan, Salt and pepper to taste, and mix well. Reduce the heat to the lowest setting and continue to mix occasionally, until it's time to serve. To make the chive oil, add the chives and olive oil to a blender, and mix on high for about 3 minutes. Pour the oil in a small bowl or squeeze bottle.
  • Serve the warm risotto in medium-sized bowls and drizzle a small amount of chive oil on top for a garnish.

CREAMY CRAB AND SPINACH RISOTTO



Creamy Crab and Spinach Risotto image

It was a dark and stormy night... Okay, okay. It was just a regular Wednesday after work. I needed to throw together something for dinner and came up with this surprisingly tasty concoction of pantry ingredients and leftover steamed rice. I hope you like it.

Provided by Hunkle

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
8 ounces imitation crabmeat
1 large roma tomato
2 cups steamed rice
1 (16 ounce) jar alfredo sauce
4 ounces frozen spinach
4 ounces button mushrooms
1 tablespoon Old Bay Seasoning
2 garlic cloves
4 ounces breadcrumbs
8 ounces parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Lightly oil a 8"x10" baking dish.
  • Defrost the spinach, squeeze out the water and coursely chop.
  • Slice the mushrooms.
  • Mince the garlic.
  • Chop the imitation crab into bite size pieces.
  • De-seed and dice the Roma tomato.
  • Shred the Parmesan cheese.
  • Over medium-high heat use a large saucepan to saute the mushrooms and garlic in remaining olive oil until the mushrooms begin to release their juices.
  • Add the rice to the mushrooms and mix well to separate the grains.
  • Add the crab, tomatoes, and spinach to the mushroom/rice mixture.
  • Add the Alfredo sauce.
  • Add the Old Bay seasoning then mix well to incorporate flavors (about 5 minutes).
  • Add half the Parmesan cheese and mix until melted.
  • Pour into baking disk.
  • Top with breadcrumbs and remaining Parmesan cheese.
  • Bake until the top turns a golden brown and casserole is bubbly.

Nutrition Facts : Calories 594.4, Fat 25.3, SaturatedFat 11.3, Cholesterol 61.3, Sodium 1579.2, Carbohydrate 57, Fiber 3.3, Sugar 7.2, Protein 34.4

THE MOST AMAZING CRAB RISOTTO



THE MOST AMAZING CRAB RISOTTO image

Categories     Rice     Shellfish     Sauté

Yield Makes 4 main dish servings

Number Of Ingredients 11

2 tablespoons Bertolli Olive oil
½ cup finely chopped onion
1 cup Bertolli Arborio rice
¼ cup brandy
1 cup dry white wine
1 cup fish broth
1 ½ cups chicken broth
¼ cup chopped chives
Zest (fine) of one lemon
½ cup parmesan cheese
1 lb shelled cooked crab meat

Steps:

  • In a 3-4 quart pan over medium/high heat, sauté onion in the olive oil until softened and slightly browned, 5-6 minutes. Add rice and stir until rice is opaque and onions are limp, about 3 minutes. Add brandy and cook, uncovered until absorbed, stirring constantly. Add white wine and cook until absorbed, stirring constantly. Add the mixed heated broth one cup at a time cooking until each cup is absorbed, stirring constantly. This will produce a risotto which is cooked al dente. If you prefer a softer texture, add one addition cup of chicken broth and cook until absorbed, stirring constantly. Total cooking time is approximately 25 minutes. Take off heat and gently add chopped chives, parmesan cheeses, lemon zest and crab. Let stand 5 minutes and serve with a sprinkling of parmesan cheese a few chive springs a pinch of lemon zest.

CRAB RISOTTO



Crab risotto image

Canned crabmeat makes a delicious addition to this quick and easy risotto with frozen peas and herbs - ready in just 35 minutes

Provided by Katy Gilhooly

Categories     Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 9

1l hot vegetable or fish stock
25g unsalted butter , plus an extra knob
1 small onion , finely chopped
1 garlic clove , finely chopped
175g risotto rice
zest 1 lemon , juice of 1/2, the other 1/2 cut into wedges to serve
140g frozen peas
170g can crabmeat chunks, drained
1 tbsp finely snipped chives

Steps:

  • Heat the stock in a saucepan and bring to a gentle simmer. Melt the butter in a separate medium saucepan, add the onion and garlic, and fry on a low-medium heat for 5 mins until softened but not coloured. Tip in the rice and cook for 1-2 mins until the rice is hot. Add the lemon zest with 1 ladleful of hot stock and stir constantly. Once the stock has been absorbed, continue to add it, a ladleful at a time, until the rice is cooked - this will take around 18 mins.
  • When the rice is almost cooked but still has a little bite, tip in the peas, lemon juice and crabmeat, then season and cook for 3 mins more. Once the rice is cooked, turn off the heat, add a knob of butter and a splash more stock, and leave to sit for 2 mins. Sprinkle over the chives and serve with lemon wedges.

Nutrition Facts : Calories 560 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 2.1 milligram of sodium

RISOTTO CRAB CAKES



Risotto Crab Cakes image

These are so good! Delicious crab cakes with risotto added. Make them small and serve with mango salsa or tartar sauce. They double as an awesome appetizer.

Provided by lsneed62

Categories     Crab Cakes

Time 30m

Yield 6

Number Of Ingredients 14

2 tablespoons vegetable oil
1 pound fresh crabmeat
½ cup dry bread crumbs
½ cup cooked risotto
¼ cup minced green onion
1 large egg
2 tablespoons mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped red bell pepper
1 tablespoon snipped fresh parsley
1 tablespoon seafood seasoning (such as Old Bay®)
1 teaspoon seasoned salt
½ teaspoon hot pepper sauce (such as Tabasco®)
ground black pepper to taste

Steps:

  • Heat oil in a large skillet over medium heat.
  • While oil is heating, mix crabmeat, bread crumbs, risotto, green onion, egg, mayonnaise, lemon juice, bell pepper, parsley, seafood seasoning, seasoned salt, hot pepper sauce, and black pepper together in a bowl until well combined.
  • Place large spoonfuls of the crab mixture into the skillet, forming 6 cakes. Cook until golden brown, turning only once halfway through, about 10 minutes.

Nutrition Facts : Calories 165.9 calories, Carbohydrate 12.4 g, Cholesterol 46.9 mg, Fat 9.8 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 1.7 g, Sodium 582.4 mg, Sugar 1.1 g

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