How To Make Crab & Saffron Risotto
Discover the many delectable ways you can serve rice with our risotto and rice recipes! Rice is a versatile kind of food that you can add to almost anything and it still tastes great. You can partner rice with meat, vegetables, or seafood and it will still hold up well. You can even turn it into a dessert pudding! There are so many ways to cook this ultimate filling comfort food. Find the perfect rice dish for you with our risotto and rice recipes.
Serves:
Ingredients
- 1 lb crab meat
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp saffron threads
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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In a small bowl, soak the saffron threads in 1/4 cup warm water for 10 minutes.
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In a large saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until softened.
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Add the Arborio rice and stir for 2 minutes until well coated with the butter and onion mixture.
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Pour in the white wine and cook until it has been absorbed by the rice.
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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.
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After adding two-thirds of the broth, stir in the saffron along with the soaking liquid.
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Continue adding the remaining broth until the rice is cooked but still slightly al dente, about 20 minutes in total.
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Gently fold in the crab meat and grated Parmesan cheese. Cook for an additional 2-3 minutes until the crab is heated through.
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Season with salt and pepper to taste.
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Serve hot, garnished with fresh chopped parsley.
Nutrition
- Calories : 380kcal
- Total Fat : 10g
- Saturated Fat : 5g
- Cholesterol : 70mg
- Sodium : 980mg
- Total Carbohydrates : 47g
- Dietary Fiber : 2g
- Sugars : 2g
- Protein : 21g
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