Crab & Saffron Risotto Recipe

In a small bowl, soak the saffron threads in 1/4 cup warm water for 10 minutes.

In a large saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until softened.

Add the Arborio rice and stir for 2 minutes until well coated with the butter and onion mixture.

Pour in the white wine and cook until it has been absorbed by the rice.

Begin adding the chicken or vegetable broth, one ladle at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.

After adding two-thirds of the broth, stir in the saffron along with the soaking liquid.

Continue adding the remaining broth until the rice is cooked but still slightly al dente, about 20 minutes in total.

Gently fold in the crab meat and grated Parmesan cheese. Cook for an additional 2-3 minutes until the crab is heated through.

Season with salt and pepper to taste.

Serve hot, garnished with fresh chopped parsley.