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Crab & Saffron Risotto

Updated: Mar 21

To mark the Spring we have shared this Crab & Saffron Risotto.

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  • 1 tbsp oil

  • 1 onion or banana shallot, finely chopped

  • 1 garlic clove, crushed

  • 380g risotto rice (arborio or carnaroli)

  • 200ml white wine

  • 1-1.3 litres hot fish or chicken stock

  • 30g cold butter

  • 200g white crabmeat

  • large pinch of saffron strands

  • 70g parmesan, grated

  • 1 lemon, zested, half juiced

  • 1 tbsp finely chopped tarragon or dill


  • STEP 1 Heat the oil in a large saucepan over a low heat. Add the onion and a pinch of salt and cook over a low heat for 12 mins until softened. Add the garlic and cook for 1 min. Tip in the rice, then turn up the heat to medium and fry for 3 mins. Pour in the wine and bring to the boil until the liquid is reduced by half.

  • STEP 2 Turn the heat up to high and pour half the stock into the pan, stirring continuously until most of the stock has been absorbed. Add more stock, a ladleful at a time, letting each addition be absorbed before adding the next, stirring continuously (you will need most of the stock). This should take around 18-20 mins,by which point the rice should be cooked with a slight al-dente bite to it. Add the butter, both types of crabmeat, the saffron, cheese and the lemon zest and juice, and stir everything together. Season to taste, adding a little more stock to loosen if you need to. Spoon into shallow bowls and top with the herbs.

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