Ingredients
Equipment
Method
Preparation
- Melt 3 tablespoons of butter in a skillet over medium heat. Add minced garlic and shallot, sauté until fragrant.
- Stir in Arborio rice and cook for a couple of minutes until it becomes translucent.
- Pour in 3/4 cup of white wine and stir until absorbed.
- Gradually add warmed chicken broth, one ladle at a time, stirring continuously until absorbed before adding more.
- Once the rice is creamy and al dente, stir in 1/3 cup of freshly grated Parmesan cheese.
Crab Mixture
- In a separate pan, melt 9 tablespoons of cold butter. Add minced garlic and 1 cup of dry white wine to deglaze the skillet.
- Add the lump crab to the garlic wine sauce and heat through gently.
- Combine the crab mixture with the risotto, and stir in fresh thyme and parsley.
- Serve with a lemon wedge.
Nutrition
Notes
Feel free to substitute crab with shrimp or vegetables like peas. For variation, add lemon zest for a refreshing kick.
