An indulgent but light crab risotto combines creamy carnaroli rice with the rich flavours of white and brown crabmeat, elevated by tangy homemade acid butter and fresh tarragon for a restaurant-worthy dish.
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By Matt Tebbutt
From Saturday Kitchen
This recipe has a balance of healthy fats, fresh ingredients, and moderate calorie content. A touch of indulgence makes it perfect for special occasions.
Ingredients
For the acid butter
- Onion: 1, finely chopped
- White wine: 100ml/3½fl oz
- White wine vinegar: 100ml/3½fl oz
- Butter: 200g/7oz, at room temperature and cut into pieces
For the risotto
- Olive oil: 2 tbsp
- Fennel bulb: 1, trimmed and chopped
- Garlic clove: 1, smashed
- Carnaroli risotto rice: 300g/10½oz
- Fish stock: 800ml–1 litre/1½–1¾ pint
- White crabmeat: 250g/9oz, picked
- Brown crabmeat: 100g/3½oz, picked
- Acid butter: 120g/4¼oz (see above)
- Double cream: 50ml/2fl oz, whipped
- Parmesan: 1 tbsp, grated
- Lemon: Juice of 1
- Fresh tarragon: 1 tbsp, chopped
- Salt and freshly ground black pepper: To taste
Method
Prepare the acid butter
- Place the onion, white wine, and white wine vinegar in a saucepan over medium heat.
- Reduce the mixture until the onion absorbs the liquids completely.
- Whisk in the butter until smooth. Strain through a fine sieve and allow to cool until just firm.
- Shape the butter into a log, wrap it in clingfilm, and chill in the fridge until firm.
Cook the risotto
- Heat the olive oil in a frying pan over medium heat. Fry the fennel and garlic for 5–8 minutes until softened.
- Stir in the risotto rice, coating it evenly in the oil.
- Add a ladleful of hot fish stock, stirring continuously until absorbed. Repeat until the rice is cooked to your liking.
- Mix the white and brown crabmeat into the rice, followed by the acid butter, whipped cream, and grated Parmesan.
- Season with salt, pepper, and lemon juice to taste.
Finish and serve
- Stir in the chopped tarragon and divide the risotto between warmed bowls.
- Serve immediately and enjoy.
Suggested Wine Pairing
- Majestic: Verdicchio dei Castelli di Jesi Classico
This Italian white wine has crisp citrus notes that complement the tangy acid butter and rich crabmeat flavours. - Tesco: Picpoul de Pinet Cuvée Prestige
With its fresh acidity and delicate minerality, this wine pairs wonderfully with seafood-based dishes like crab risotto. - Sainsbury’s: Soave Classico Superiore
This is a light wine but still packed with flavour and enhances the creamy texture of the risotto while balancing its richness.
What can you serve with this
- Crusty sourdough bread: Ideal for soaking up the creamy risotto sauce.
- Simple green salad: Adds freshness and crunch to the meal.
- Grilled asparagus: A light and flavourful side that pairs well with seafood.
Nutri-score Health Check
The Nutri-Score for this recipe is B, recognising its balance of healthy fats, high-quality protein, and nutrient-rich ingredients. The moderate use of butter and cream adds richness without overwhelming the nutritional profile. This score is automatically calculated from the recipe ingredients and is only a guide.
Recipe FAQ
- Can I use arborio rice instead of carnaroli? Yes, but carnaroli offers a creamier texture and better starch release.
- Can I substitute fish stock? Vegetable stock is a suitable alternative, but the flavour profile will change slightly.
- How do I store leftover risotto? Store in an airtight container in the fridge and consume within two days.
- Can I reheat risotto? Yes, gently heat in a pan with a splash of stock to maintain its creamy consistency.
- What can I use instead of tarragon? Parsley or dill makes excellent substitutes.
- Can I skip the acid butter? The acid butter enhances the dish, but you can replace it with regular butter if needed.
- Can I make this dish ahead of time? Prepare the acid butter and stock in advance, but cook the risotto fresh for best results.
- What type of crabmeat should I use? Fresh, high-quality white and brown crabmeat is recommended for optimal flavour.