Ingredients
Equipment
Method
Cooking Process
- In a large saucepan, melt 3 tablespoons of butter over medium heat. Add minced garlic and shallot; sauté until fragrant.
- Stir in the arborio rice and cook for a few minutes until the rice is lightly toasted.
- Pour in 3/4 cup of white wine and stir until it is mostly absorbed by the rice.
- Gradually add warmed chicken broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more.
- When the rice is al dente and creamy, stir in 1/3 cup of Parmesan cheese and 9 tablespoons of cold butter until melted and combined.
Crab Addition
- In a separate skillet, melt additional butter over medium heat, add 8 cloves of minced garlic, and cook until fragrant.
- Deglaze the skillet with 1 cup of white wine, allowing it to reduce slightly.
- Gently fold in the jumbo lump crab and fresh thyme (if using) into the risotto.
Serving
- Serve in bowls, garnished with chopped parsley and a lemon wedge.
Nutrition
Notes
Customize with shrimp or lobster; add peas or spinach for more nutrients. Store leftovers in the fridge for up to three days and reheat gently to maintain creaminess.