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Crab: Buying, Cooking, Cracking
The velvety texture of this risotto is perfectly accented with sweet hunks of crabmeat and soft cubes of butternut squash. It makes an elegant dish for company, especially on a cold winter's night. Be sure to use the best-quality crabmeat that you can find; the larger the pieces, the better.
Makes 4 servings


• 4 1/2 to 5 cups chicken stock
• 2 tablespoons unsalted butter
• 1/2 cup finely chopped yellow onion
• 3/4 cup diced peeled butternut squash
• 1 1/4 cups Arborio rice
• 1/2 cup dry white wine
• 2 teaspoons minced fresh thyme, plus more for garnish
• 1 teaspoon minced fresh rosemary
• 8 ounces fresh crabmeat (1 cup)
• 1/2 cup grated aged Asiago cheese, plus 2 tablespoons for garnish
• Salt and freshly ground black pepper

• Pour the chicken stock into a saucepan and bring to a simmer over medium-low heat.

• In a large, heavy saucepan, melt the butter over medium heat. Add the onion and saute until softened, about 5 minutes. Add the squash and saute for 5 minutes. Add the rice and stir until well coated with butter and beginning to turn translucent around the edges. Do not allow the rice to stick to the bottom of the pan.

• Add the wine and cook, stirring, until it has evaporated. Stir in the 2 teaspoons thyme, the rosemary, and 1 cup of the stock. Stir constantly until the rice has absorbed about half of the stock, then add another cup. Repeat until the squash is tender and the rice is al dente, 20 to 30 minutes. The risotto should be slightly soupy, not overly thick; the grains of rice should stick together, but not ball up.

• Remove from the heat and gently stir in the crab and the 1/2 cup grated cheese. Season with salt and pepper. Divide the risotto among warmed soup bowls. Garnish with the 2 tablespoons grated cheese and more thyme. Serve immediately.


  RISOTTO Recipes >>>>>   |   General Risotto Cooking Rules   |   Apple Risotto   |   Artichoke and Spinach Risotto   |   Asparagus & Scampi Risotto   |   Baked Risotto Primavera   |   Beef and Broccoli Risotto   |   Butternut Squash Risotto   |   Carrot Risotto   |   Champagne Risotto   |   Chicken Risotto   |   Cilantro Cream Risotto w/Shrimp   |   Corn Cheddar Risotto w/Shrimp   |   Crab Risotto   |   Crab Squash & Asiago Risotto   |   Cranberry Vegetable Risotto   |   Crawfish Risotto   |   Creamy Risotto   |   Creamy Risotto with Dried Plums   |   Four Cheese Risotto   |   Fresh Asparagus Risotto   |   Garlic and Corn Risotto   |   Healthy Saffron Risotto with Asparagus   |   Lemon and Chive Risotto   |   Mushroom Risotto   |   Mushroom Barley Risotto   |   Mushroom & Gorgonzola Risotto   |   Proscuitto & Green Pea Risotto   |   Pumpkin Risotto   |   Red & Green Risotto   |   Risotto Bianco (White Risotto)   |   Risotto with Broad Beans   |   Risotto Milanese   |   Risotto with Peas & Asparagus   |   Risotto with Tomatoes, Prosciutto   |   Roasted Butternut Squash Risotto   |   Roasted Sweet Potato Risotto   |   Saffron Risotto with Peas   |   Shrimp Risotto   |   Spring Onion & Herb Risotto   |   Squash & Sage Risotto   |   Sweetcorn Risotto   |   Tangy Tomato & Lemon Risotto   |   Tomato & Sausage Risotto   |   Wild Mushroom Risotto  |   Winter Squash Risotto  
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