Crab Risotto with Saffron

Main Course

Recipe courtesy of Chef Matt Murphy, The Irish House, New Orleans, LA

Serves 4

  • 2 1/2 cups rice
  • 1/2 cup finely chopped white onion cup unsalted butter
  • 1/2 cups crab stock
  • 2 1/2 cups white wine
  • 1/2 cup freshly grated Italian Parmesan
  • 8 ounces jumbo lump crabmeat
  • 1 tablespoon of saffron
  • salt, to taste
  • pepper, to taste

Saffron and Crab Risotto

Crab Risotto with Saffron

Click image to enlarge


In a large non-stick pan cook the onions in 1/4 cup butter until they're translucent being careful not to brown them. When the onions are ready add the rice, combine it well with the onions and butter, and toast it for about 2 to 3 minutes at high heat.

Add 2 cups of wine and mix well until it evaporates. Use a good white wine. Add about 2 cups of stock and reduce the heat to medium, stirring frequently. Once absorbed add saffron. Continue adding broth in the same quantity mixing frequently. Continue doing so until the rice is nearly cooked. When the rice is almost cooked (it should be 15 to 20 minutes) add 1/4 cup butter and the Parmesan.

Remove from the stove, cover the pan with the lid and let it stand for few minutes. Season with salt and pepper.

Serve hot.

Chef's note: This is one of many ways to make Risotto. It should be creamy, not too dry and certainly not soupy. This recipe uses rice called Vialone Nano; it is particularly big with a rounded shape with a medium length. Arborio and Carnaroli work well too.

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