| Level: | Easy |
| Total: | 50 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 to 8 cups good seafood stock (see Cook’s Note)
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 1/2 cup small-diced shallots (2 large)
- 1/2 cup chopped fennel, cored
- 1/2 cup seeded and small-diced poblano pepper
- 2 teaspoons minced garlic (2 cloves)
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon saffron threads
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 cups Italian Arborio rice (10 ounces)
- 1 cup dry white wine, such as Pinot Grigio
- 1/2 cup creme fraiche
- Kosher salt and freshly ground black pepper
- 16 ounces very good fresh lump crabmeat, picked through for shells
- 1 cup frozen peas, defrosted
- Minced fresh chives and freshly grated lemon zest, for serving
Instructions
- Heat the stock in a medium saucepan and keep it simmering over low heat.
- In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, heat the butter and olive oil over medium heat. Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally. Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes. Add the rice and stir to coat all the grains with butter and oil. Add the wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed. Add 1/2 cup of the simmering stock to the rice and cook, stirring frequently (see Cook’s Note). When the stock is almost completely absorbed, continue adding stock, 1/2 cup at a time, simmering the risotto until the stock is absorbed each time before adding more stock. Cook until the rice is al dente; it should take between 25 and 30 minutes.
- When the rice is done, stir in the creme fraiche, 2 teaspoons salt, and 1 teaspoon black pepper. Fold in the crabmeat and peas and cook over low heat for 2 minutes, until the crabmeat is warmed through. Add just enough simmering stock to make the risotto moist and creamy. Serve hot in large, shallow bowls and sprinkle with chives and lemon zest.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 516 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 26 g |
| Cholesterol | 103 mg |
| Sodium | 1229 mg |
Reviews
Made it with claw and knuckle lobster.
Came out soo creamy and delicious.
But 50 min? Mise en place took that long and then the cook took that long.
Best for a day when you have more time
Came out soo creamy and delicious.
But 50 min? Mise en place took that long and then the cook took that long.
Best for a day when you have more time
Awesome. Didn’t want to drop $40 for a pound of lump crab for a new recipe so I subbed Simply Surimi, made with Alaska pollock. Couldn’t find crème fraiche so I made my own with buttermilk and heavy cream. Otherwise followed to a T. I will definitely make again, next time with lump crab or maybe fresh scallops. Loved what the saffron did for it.
This was absolutely delicious. I will be making again! Thanks Ina!
Amazing! I watched the episode where Ina made this dish and knew i would make it. We live risotto and this recipe did Not disappoint! Followed the recipe exactly and it was fabulous! A definite keeper!
This is delicious with wonderful subtle flavors popping through…a keeper! Thanks Ina!
So tasty! Loved it!
We love our Dutch oven and flavor layering in it and this dish did just that. The spice level is on point and the pop of the peas was a pleasant surprise. Don’t forget the chives and zest that brings the dish to the next level of goodness. Thanks chef for helping me learn to cook what I love to eat and sharing it with family.
6/15/22. I made this for dinner and loved it! The rice had just the right bite, the peppers gave the perfect amount of heat and the lemon along with the chives added a delicious zest. I will definitely make it again. Thank you Ina!
This was amazing, maybe the best risotto I’ve eaten. The key is the crème fresh which makes it creamy with a slight tang. So skip this ingredient. Crab too expensive so used shrimp, langoustines, and calamari.
This was amazing! Use homemade stock if you can. Perfect amount of heat. Creamy and delicious. Will absolutely make again. Thanks Ina!