Renowned Michelin star winner Simon Hulstone shares his perfect crab risotto recipe. Stunningly quick and easy, this crab dish uses both brown and white crab meat, and the risotto is served with a mouthwatering combination of crème fraîche and chives. This is a beautifully simple seafood recipe

Pour all of the fish stock into a pan and bring up to a simmer. While the stock is heating, place a thick bottomed pan on the stove (a thick bottomed pan helps to distribute the heat evenly)
Melt the butter in the pan, and let it start to foam slightly, add your slices of shallot and garlic and cook slowly. It will take about 5 minutes to soften the shallot and garlic (be careful not to burn them as this will make the risotto bitter)
Add the rice and stir in with a wooden spoon, followed by the white wine. Keep stirring until the wine has disappeared. Once the wine has been absorbed, begin to add the hot stock, one ladleful at a time. Allow each ladleful of stock to be absorbed before adding the next and keep stirring to help cook the rice evenly
Keep stirring in the stock and checking the seasoning. The rice is cooked when it is tender and plump but the centre of the grain retains a firmness
When the rice is cooked, mix the crème fraîche and brown crab meat into the risotto, then add in the lemon juice.Take off the heat and add in the chopped chives
Divide the risotto into four bowls, top each with a few pieces of white crab meat
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Wine Matching

Find out why we suggest matching this Crab risotto recipe with a light and crisp white wine, a rosé wine, or a champagne or sparkling white wine



Crab risotto

  • 1.25l of Fish stock
  • 25g of butter
  • 1 shallot, finely chopped
  • 1 garlic clove, chopped and crushed
  • 200g of risotto rice
  • 70ml of dry white wine
  • 1 knob of butter
  • salt
  • pepper

To serve

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An earthy crab risotto recipe from Torquay based chef, Simon Hulstone. This crab risotto is simple to make for a delicious weeknight meal

Crab risotto recipe Tweaks

What's this?
Careful when adding the Creme fraiche as this can cause a mushy appearance to the risotto , I would not have taken quite so long to absorb the stock . I used rings to place the risotto into centre plate which looked good when used as a starter, personally I couldnt eat this as a main as its too rich and too much.
11 February 2013