Creamy Crab Risotto Recipes

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CREAMY CRAB RISOTTO WITH CHIVE OIL

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 12



Creamy Crab Risotto with Chive Oil image

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.

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)

CREAMY CRAB RISOTTO

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



Creamy Crab Risotto image

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.

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

CREAMY CRAB AND SPINACH RISOTTO

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



Creamy Crab and Spinach Risotto image

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

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

CRAB RISOTTO

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 40m

Yield 8 to 10 servings, depending on serving size

Number Of Ingredients 9



Crab Risotto image

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.

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

FRESH CRAB AND PEA RISOTTO

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17



Fresh Crab and Pea Risotto image

Steps:

  • Heat the stock in a medium saucepan and keep it simmering over low heat.
  • In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, heat the butter and olive oil over medium heat. Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally. Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes. Add the rice and stir to coat all the grains with butter and oil. Add the wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed. Add 1/2 cup of the simmering stock to the rice and cook, stirring frequently (see Cook's Note). When the stock is almost completely absorbed, continue adding stock, 1/2 cup at a time, simmering the risotto until the stock is absorbed each time before adding more stock. Cook until the rice is al dente; it should take between 25 and 30 minutes.
  • When the rice is done, stir in the creme fraiche, 2 teaspoons salt, and 1 teaspoon black pepper. Fold in the crabmeat and peas and cook over low heat for 2 minutes, until the crabmeat is warmed through. Add just enough simmering stock to make the risotto moist and creamy. Serve hot in large, shallow bowls and sprinkle with chives and lemon zest.

6 to 8 cups good seafood stock (see Cook's Note)
2 tablespoons unsalted butter
2 tablespoons good olive oil
1/2 cup small-diced shallots (2 large)
1/2 cup chopped fennel, cored
1/2 cup seeded and small-diced poblano pepper
2 teaspoons minced garlic (2 cloves)
1 teaspoon fresh thyme leaves
1/2 teaspoon saffron threads
1/2 teaspoon crushed red pepper flakes
1 1/2 cups Italian Arborio rice (10 ounces)
1 cup dry white wine, such as Pinot Grigio
1/2 cup creme fraiche
Kosher salt and freshly ground black pepper
16 ounces very good fresh lump crabmeat, picked through for shells
1 cup frozen peas, defrosted
Minced fresh chives and freshly grated lemon zest, for serving

CRAB RISOTTO

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



Crab risotto image

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

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

RISOTTO CRAB CAKES

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



Risotto Crab Cakes image

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

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

SHRIMP AND CRAB RISOTTO

Make and share this Shrimp and Crab Risotto recipe from Food.com.

Provided by Ashly1021

Categories     One Dish Meal

Time 35m

Yield 8 cups, 6-8 serving(s)

Number Of Ingredients 12



Shrimp and Crab Risotto image

Steps:

  • In a saucepan over medium heat, sauté the garlic and 2 Tbs. of the parsley in 2 Tbs. of the olive oil, stirring once or twice, until the garlic is fragrant, 1 to 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, just until the shrimp are pink, about 2 minutes.
  • Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the broth and bay leaf to the saucepan and bring just barely to a simmer.
  • In a large saucepan or risotto pan over medium heat, warm 3 Tbs. of the oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the rice and mushrooms, cook, stirring, until the kernels are hot and coated with oil, about 2 minutes.
  • Add the wine and continue to cook, stirring often, until the liquid is absorbed.
  • Add the broth 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. Add salt and pepper when rices is halfway done.
  • The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total. Rice varies, so you may not need all of the broth or you may need more. If more liquid is required, use hot water.
  • Stir in the shrimp and crabmeat and cook, stirring, just until heated through, about 2 minutes. Taste and adjust the seasonings.
  • Remove the risotto from the heat. Stir in the remaining 1 Tbs. each oil and parsley. Spoon the risotto into warmed soup bowls and serve immediately.

2 large garlic cloves, finely chopped
3 tablespoons fresh flat-leaf parsley, chopped
6 tablespoons olive oil
1/2 lb shrimp, peeled, deveined
salt & freshly ground black pepper, to taste
6 cups chicken stock
1 bay leaf
1 shallot, finely chopped
2 cups arborio rice
1/2 cup dry white wine
2 cups baby portabella mushrooms, sliced
1/2 lb fresh lump crabmeat

CRAB & SAFFRON RISOTTO

Enjoy this crab and saffron risotto for a comforting family supper. A good risotto starts with the rice - try to use a quality carnaroli or arborio rice

Provided by Esther Clark

Categories     Dinner

Time 55m

Number Of Ingredients 13



Crab & saffron risotto image

Steps:

  • Heat the oil in a large saucepan over a low heat. Add the onion and a pinch of salt and cook over a low heat for 12 mins until softened. Add the garlic and cook for 1 min. Tip in the rice, then turn up the heat to medium and fry for 3 mins. Pour in the wine and bring to the boil until the liquid is reduced by half.
  • Turn the heat up to high and pour half the stock into the pan, stirring continuously until most of the stock has been absorbed. Add more stock, a ladleful at a time, letting each addition be absorbed before adding the next, stirring continuously (you will need most of the stock). This should take around 18-20 mins,by which point the rice should be cooked with a slight al-dente bite to it. Add the butter, both types of crabmeat, the saffron, cheese and the lemon zest and juice, and stir everything together. Season to taste, adding a little more stock to loosen if you need to. Spoon into shallow bowls and top with the herbs.

Nutrition Facts : Calories 630 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 2.2 milligram of sodium

1 tbsp oil
1 onion or banana shallot, finely chopped
1 garlic clove, crushed
380g risotto rice (arborio or carnaroli)
200ml white wine
1-1.3 litres hot fish or chicken stock
30g cold butter
100g white crabmeat
100g brown crabmeat
large pinch of saffron strands
70g parmesan, grated
1 lemon, zested, half juiced
1 tbsp finely chopped tarragon or dill

CRAB RISOTTO

This was adapted from a Mario Batali Recipe. I've substituted snow crab legs for lobster. If you wish, you can cook a whole crab and use the cooking water for the broth. This is best served with some garlic bread - slice up a baguette, toast it, and rub a cut garlic clove on the warm, toasted bread slices.

Provided by Steve Dunham

Categories     Crab

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11



Crab Risotto image

Steps:

  • Make the broth:.
  • Remove the meat from the crab legs. Usually, I'll break the legs at the joints, and use a pair of kitchen shears to cut them open.
  • Put the shells in the water with the carrots, chopped onions, and bay leaf. Bring to a simmer and simmer for 5-10 minutes. (If you have some extra crab, shrimp, or lobster shells in the freezer, you can throw some in.) If you don't have the carrots, you can leave them out - sometimes I add a wee bit of celery or a few whole peppercorns.
  • Strain the broth and put it back in the pan, on low heat.
  • Make the risotto:.
  • Heat up a small skillet on medium heat, add the oil, and onions. Soften then onions. Add the rice and stir till it's a little toasted/opaque. Add the tomato paste and allow it to cook a little. Before it burns, add the wine, deglaze, let it simmer a little. Add enough broth to cover rice. Simmer, stirring or shaking the pan as necessary (probably every 30-60 seconds, try to keep the rice from sticking to the bottom), topping off broth as necessary. After 15 minutes or so, it should be close to done, taste the rice to check the texture. (I cook it al dente - a little bit of texture left, if you prefer mushier, go for it.) Season to taste with salt and pepper.
  • Add the crab meat. Cook for another minute to warm the meat. Remove from heat, add the butter and parsley, and stir to melt. Go easy on the parsley, but don't leave it out. If the rice is a little drier than you like, add a little more broth, but check the seasoning afterwards.
  • If you run low on broth, you can top it off with water. If you have a lot left over, use less water next time.

Nutrition Facts : Calories 302.1, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 135.2, Carbohydrate 46.7, Fiber 2.6, Sugar 3.4, Protein 4.2

2 -3 snow crab legs
1/2 small onion, chopped
1/4-1/2 carrot, chopped
1/2 bay leaf
3 -4 cups water
1/2 small onion, minced
1 tablespoon tomato paste
1/2 cup arborio rice
1/2 cup dry white wine
1 tablespoon butter
1 teaspoon Italian parsley, minced

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From foodnetwork.ca


CRAB RISOTTO - ANOTHERFOODBLOGGER
Alternative Risotto Dishes. Inspired by my crab risotto and reckon you can nail other tasty risotto recipes? Glad to hear it! Check out these dishes on my website and other foodies to get you inspired! Prawn and Tomato Risotto w/ Miso Butter by Yours Truly. Porcini Mushroom Risotto w/ Scallops by Etienne Karner of 'Between 2 Kitchens'
From anotherfoodblogger.com


CREAMY SEAFOOD RISOTTO RECIPE | MYRECIPES
Add 1 cup of the warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the juice 1/2 cup at a time, and stirring constantly until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with ...
From myrecipes.com


EASY CRAB RISOTTO RECIPE | DELICIOUS. MAGAZINE
Method. Put the brown crab meat in a mini-processor with the Tabasco and lemon juice and blitz to combine. Check the seasoning. Heat the oil and 50g of the butter in a large pan over a medium heat. Add the onion or shallots and cook, stirring for about 2 minutes, until soft and translucent. Stir in the rice and cook for a further 2 minutes.
From deliciousmagazine.co.uk


CREAMY SEAFOOD RISOTTO RECIPES ALL YOU NEED IS FOOD
Preheat the oven to 160°C/325°F/gas 3. Blanch the tomatoes in a large pan of boiling water for 30 seconds. Remove with a slotted spoon to a bowl of ice-cold water and peel the skins. Tip into a medium roasting tray. Peel and slice the garlic, pick the …
From stevehacks.com


CRAB, SAFFRON AND CLOTTED CREAM RISOTTO - DELICIOUS. MAGAZINE
Cover. Heat the oil and butter in a large pan. Add the shallots and stir over a medium heat for 5-6 minutes until soft but not browned. Add the rice and stir to coat. Add the wine and simmer gently, stirring, until absorbed by the rice. Add a ladleful of the hot stock and stir until absorbed before adding another.
From deliciousmagazine.co.uk


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