Creamy Crab Risotto Recipes

CRAB RISOTTO

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.

PRAWN RISOTTO (SHRIMP)

Steps:

• Heat 1 tbsp oil in a large heavy based pot over medium high heat. Spread half the prawns in a single layer, sprinkle with salt and pepper. Cook for 1 ½ minutes, then turn and cook the other side for 1 minute. Remove into bowl.
• Add a touch more oil and repeat with remaining prawns. Set aside and keep warm.
• Turn heat down to medium. Melt butter in pot then add onion and garlic. Cook for 2 minutes until translucent.
• Add wine, and stir, scraping the bottom of the pot to mix the brown bits from the prawn into the liquid. Bring to simmer and cook for 2 minutes until harsh alcohol smell is gone.
• Add rice and stir for 30 seconds until rice is translucent on edges.
• Add about 2/3 of the chicken broth. Stir, bring to simmer. Adjust heat so it's simmering gently.
• Simmer for 5 minutes. Stir, then simmer for a further 2 minutes until broth is mostly absorbed and rice is visible on the surface (see video and photos).
• Add remaining broth and milk. Stir, simmer for 3 minutes. Stir, simmer for 2 minutes.
• Risotto should be soupy and rice still a tiny bit undercooked.
• Add peas and parmesan, quickly stir.
• Taste, then add salt and pepper, then quickly stir.
• Add Extra Butter, then stir vigorously for 10 seconds (this is the step that makes it very creamy).
• Lastly, gently stir through prawns (tip in any juices too).
• Remove risotto from heat, it should be porridge-like. (Note 3, see video) To loosen, add hot tap water 2 tbsp at time and stir through.
• Give it a good final stir just before serving. Then ladle into bowls (it should ooze a bit, not be sticky lump). Garnish with parmesan and parsley if desired.

GORDON RAMSEY HELL'S KITCHEN LOBSTER RISOTTO RECIPE

Steps:

• Bring the 4 cups of water to a boil and add the lobster tails. Boil for 4 minutes, then take out the lobster and plunge it into iced water to stop it cooking any further. Remove the lobster meat from the shells, dice it and place it in the refrigerator unti you are ready to make the risotto. Put the lobster shells back into the boiling water and add the onion, carrot, celery, tomato, bay leaf, plus salt and pepper to taste. Simmer the stock for 20 minutes. Remove from the heat and strain, then return the lobster stock to a low heat, ready to use for the risotto. Heat the olive oil in a large skillet and cook the shallots and garlic for a couple of minutes, until softened. Stir in the Arborio rice and cook for another couple of minutes, then pour in the white wine. Cook for a minute, stirring constantly. Pour in just under half of the lobster stock and cook for 3 to 5 minutes, stirring occasionally, until most of the liquid has been absorbed by the rice. Add the rest of the lobster stock one ladle-full at a time, so that the rice slowly absorbs the liquid. This should take around 20 minutes in total and the rice should look slightly translucent, with an al dente texture and a just visible 'core' at the center. Put in the reserved lobster meat, plus the mascarpone cheese, lemon zest and more salt and pepper (to taste). Stir thoroughly until the ingredients are well mixed and the texture is thick and creamy. Check the seasoning one more time, then serve garnished with parmigiano and chives.

SWEET CORN AND CRAB RISOTTO

Steps:

• Remove corn from the cob. Reserve 1 cup of the kernels. Puree the remaining corn in a food processor. Saute the mushrooms in 2 tbsp of the olive oil until brown. Set both the corn and mushrooms aside. Heat remaining 2 tbsp olive oil in a heavy large saucepan over medium heat. Add onion and saute 2 minutes. Add rice; stir 3 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add 1 cup hot stock. Simmer until liquid is absorbed, stirring often. Continue adding stock 1/2 cup at a time until rice is tender but still firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 25 minutes. Mix corn puree, corn kernels, mushrooms, spinach, crab, 2 tbsp butter, jalapeno and Parmesan into the rice. Check for seasoning. Add a little chicken stock if necessary to moisten. Remove from heat and spoon into soup bowls. Top with tomato, parsley, and chives. Sprinkle with additional cheese if desired.

CREAMY CRAB RISOTTO

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 AND SPINACH RISOTTO

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.

CREAMY SHRIMP RISOTTO RECIPE

Steps:

• Saute the garlic and onion in olive oil and butter over medium heat.
• Add in shrimp, and cook until just barely opaque and light pink.
• Remove shrimp from pan and set aside.
• Add rice to sauted garlic and onions, stir and cook for 1 minute.
• Reduce heat to a low simmer, and pour in 1 cup broth while stirring. Continue to stir until all of the broth is absorbed.
• Add in remaining broth 1 cup at a time, ensuring each cup is absorbed before adding the next.
• Rice should be 'al dente'. Slowly mix in cheese a little bit at a time, then peas, and finally shrimp. Heat for 1-2 minutes while stirring until all combined.
• Salt as needed, top with fresh-cracked black pepper and parsley.

CREAMY CRAB RISOTTO WITH 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.

CRAB RISOTTO

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.

CRAB RISOTTO

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).