Crabs Saffron Risotto — italian recipes

Crabs Saffron Risotto — italian recipes 

Crabs Saffron Risotto

Crabs Saffron Risotto


I would venture to guess that the risotto with crab cooked in Italy is not as common as risotto with lobster, but all the same, because it’s delicious and unhacked. Get the crab in principle more complicated than figuring out how to eat it, but if you have successfully coped with the first task and skidded at second, crab risotto and Saffron is a good solution. If you do it right, the delicate flavorof the crab will drag the plume from the first to the last spoonful of risotto andsaffron will give your dish joyfully-festive color and flavor that perfectly compatible with all seafood.

Complexity — medium

Time — 1:00


Ingredients for 2 servings:

  • 160 g rice
  • 160 g ready crab meat
  • 2 Tablespoons extra virgin olive oil
  • 500 g of broth
  • 1 pinch of Saffron
  • 1 onion
  • 2 cloves garlic
  • 1 glass of Vermouth or dry white wine
  • 50 g butter
  • few sprigs of parsley
  • Salt
  • black pepper


Pour a hot cup of soup a pinch of Saffron and allow to stand for. In this time, put the skillet into the fire below the Middle, pour olive oil, melt it a spoonful ofbutter, add the finely chopped onion and garlic and FRY, stirring occasionally,about 10 minutes before the transparency of vegetables. Then increase the fire, add the rice and fry it for about a minute, stirring constantly. Season with salt and pepper, pour in the white wine or Vermouth, stir rice until the wine has evaporated, and reduce heat to medium.

Cooking broth

To cook the perfect broth for this risotto, breaking the crab shell (you can alsotake shrimp, with alongside their heads), Brown on all sides in the butter, fill in with water and cook with spices. If you do not have the crab shell, you can usechicken or vegetable broth (add the juice, which emerged when this crab).
Pour a cup of infusion of Saffron and stir the contents of saucepan, until the broth is not evaporated almost completely. Continue cooking risotto, adding one spoonful of hot, almost boiling broth at a time and keep on stirring the rice to release starch, which makes the liquid component of the risotto is thick and velvety.

Cook until cooked risotto rice al dente (if broth ends earlier, use hot water), and by giving the last ladle of liquid, remove the saucepan from the heat. Add the butter, finely chopped parsley and crab meat, shredded into small pieces, as the mix and allow to stand for 34 minutes with the lid, then serve immediately.

If you you like risotto, try another wonderful recipe Spinach Mushroom Risotto