Creamy Crab Risotto with Chive Oil Recipe

Name: Creamy Crab Risotto with Chive Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 shallots, finely chopped; 1 cup dry white wine; 4 to 6 tablespoons unsalted butter; 6 cups chicken broth; 1 cup Arborio rice; 1/2 pound fresh shelled Dungeness crabmeat; 1 cup whole milk; 1/2 cup grated Parmesan; Salt and freshly ground black pepper; 1 bunch chives; 1/4 cup olive oil (for chive oil); This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions …

Servings: persons

2 tablespoons olive oil
2 shallots, finely chopped
1 cup dry white wine
4 to 6 tablespoons unsalted butter
6 cups chicken broth
1 cup Arborio rice
1/2 pound fresh shelled Dungeness crabmeat
1 cup whole milk
1/2 cup grated Parmesan
Salt and freshly ground black pepper
1 bunch chives
1/4 cup olive oil (for chive oil)
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1
Put a medium pot on a burner over medium heat.
2
When the pot is hot, add the olive oil and shallots and simmer until the shallots are translucent.
3
Pour the wine into the pot and allow simmer until the wine is almost completely evaporated.
4
Add the butter and when melted, add the rice and stir until coated with the butter.
5
Add 3 cups of the chicken broth and gently simmer.
6
Slowly add the remaining chicken stock and cook until the rice is soft.
7
Add the crabmeat and milk and cook for about 3 minutes.
8
Add the Parmesan, Salt and pepper to taste, and mix well.
9
Reduce the heat to the lowest setting and continue to mix occasionally, until it's time to serve.
10
To make the chive oil, add the chives and olive oil to a blender, and mix on high for about 3 minutes.
11
Pour the oil in a small bowl or squeeze bottle.
12
Serve the warm risotto in medium-sized bowls and drizzle a small amount of chive oil on top for a garnish.

1768

kcal

Calories

124

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 shallots, finely chopped, 1 cup dry white wine, 4 to 6 tablespoons unsalted butter, and more.

Yes, Creamy Crab Risotto with Chive Oil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Crab Risotto with Chive Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions