Seafood Risotto
Cooking time
Total time
You do need some good stock for this most supermarkets sell fish stock, or use chicken stock as a good alternative. Chop the onion evenly and small and take the extra time to really soften it before going to the next step. Crab is already cooked when you buy it, so you just need to warm it gently through.
Recipe type: Main Course
Cuisine: Italian
Serves: 2
  • 150g Carnaroli or aroborio risotto rice
  • 50g White onion
  • 30g Butter
  • 125 ml White wine
  • 1.25 l chicken stock
  • Salt
  • Pepper
  • 50g cold butter
  • 20g grated parmegiano
  • 200 gr crab claws or crab meat
  • 25 gr butter
  • 1 large garlic clove
  • Salt
  • Pepper
  1. Bring the stock to the boil.
  2. Chop the onion and cook in a separate pan with the butter.
  3. Add the rice to the onion and toast a little, add the white wine and let it evaporate.
  4. Once the wine as evaporated pour over enough boiling stock to cover the rice.
  5. Cook gently for 17 minutes, adding extra ladles of stock as required.
  6. Make the “mantecatura” by beating the cold diced butter and parmesan with a wooden spoon. Add to the risotto, and check the seasoning.
Crab Claws
  1. Chop the garlic very finely.
  2. Place the butter in a saucepan and add the garlic. Cook on a low heat until softened. Add the crab claws and cook for a few minutes. Set aside
  3. When the risotto is ready serve topped with the crab claws.
Recipe by Edinburgh Foody at