Best Creamy Crab Risotto Recipes

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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

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