Crab Risotto

Crab makes an excellent risotto, I choose not to use the brown meat but many recipes include it so if you like of course include it. Traditionaly parmesan isn't added to seafood based risotto but I love the flavour of course don't over do it, so if you prefer simply leave it out.

6 Portions
Prep: 15 minutes
Cook: 40-45 minutes



  • 4 tbsp olive oil
  • 1 leek (white only), finely chopped
  • 2 garlic cloves, crushed
  • 1 fennel, trimmed and finely chopped
  • 1/2 tsp chilli flakes
  • 325g risotto rice
  • 200ml dry white wine
  • 1 litre boiling fish stock or chicken stock
  • 400g white crab meat
  • 2 tbsp finely chopped flat leaf parsley
  • 1 tbsp finely chopped chives
  • 30ml vodka (optionla)
  • juice and zest of half a lemon
  • 50g grated parmesan
  • 2 tbsp butter
  • maldon salt and freshly ground black pepper

To Serve

  • 1 tbsp finely chopped chives
  • parmesan shavings


  1. Risotto: Pour the stock into a large saucepan and place it over a high heat and bring it to the boil, and reduce it to a strong simmer.
  2. Place a large saucepan with the olive oil over a moderate heat. Add the leek, garlic, fennel and chilli flakes to the pan and sweat until the leek is tender. Stir in the rice with a wooden spoon so that the rice is well coated.
  3. Add the white wine to the rice and simmer while stirring until it has been absorbed. Reduce the heat to moderate low. Ladle some simmering stock over the rice so that it is just covered, stir until the stock has been absorbed by the rice, repeat this process until all the stock is absorbed and the rice is tender with a little bite (al dente), this will take 20-30 minutes.
  4. Stir the crab meat, parsley, chives, vodka (optional), lemon juice and zest, into the rice and cook for a further 2-3 minutes.
  5. Remove the risotto from the heat and stir in the parmesan and butter. Season to taste. Serve.
  6. To Serve: Serve the risotto in shallow bowls and garnish with chives and parmesan shavings.