Crab and Shrimp Risotto

6 c. seafood stock (the stock I used I made by simmering crab leg shells in water)

1 1/2 c. arborio rice

1/2 lb. cooked crab meat, picked over

1/2 lb. cooked shrimp, deveined and tails removed

1/2 c. dry white wine (room temp.)

1/2 c. marscapone cheese (room temp.)

2 shallots, minced

2 T. chopped flat-leaf parsley

2 T. extra-virgin olive oil

1 T. unsalted butter (room temp.)

pinch of saffron threads

salt and pepper (to taste)


In large saucepan, bring the 6 c. seafood stock to a simmer.

In a different large saucepan, heat the olive oil until shimmering.  Add half of the minced shallot (the equivalent of one shallot), season to taste with salt and pepper, and cook over medium heat, stirring until softened (approx. 3-5 min.)  Add the arborio rice, stirring constantly to coat with shallot mixture.  Let cook for 1 min.  Crumble the saffron threads into the wine and add the saffron-wine mixture to the rice.  Stir the rice until the wine is absorbed.  

Add 1 c. of the seafood stock and cook over medium heat, stirring constantly, until the stock is nearly absorbed by the rice.  Continue adding the stock 1/2 c. at a time, stirring constantly until it is nearly absorbed between additions.  

The rice is done when the rice is al dente and suspended in a thick, creamy sauce (approx. 20 min. total).  Season to taste with salt and pepper.  

In yet another skillet, melt the 2 T. unsalted butter.  Add the remaining minced shallot (the equivalent of 1 shallot) and cook over medium heat until softened.  Add the crab meat and shrimp and cook until just warmed through.  Scrape the shrimp and crab mixture into the risotto, and then add the chopped parsley and the marscapone.  Serve immediately.  

As modified from  (Last visited April 6, 2014).


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