Ingredients Jump to Instructions ↓

  1. 3 cup(s) bottled clam juice

  2. 2 1/2 cup(s) water

  3. 2 tablespoon(s) extra-virgin olive oil

  4. 1 small onion , finely chopped

  5. Salt and freshly ground pepper

  6. 1 1/2 cup(s) Arborio rice

  7. 3 pinch(s) saffron threads

  8. 1/2 cup(s) dry white wine

  9. 1 tablespoon(s) unsalted butter

  10. 1 shallot , minced

  11. 1/2 pound(s) lump crabmeat , picked over

  12. 2 tablespoon(s) flat-leaf parsley , chopped

  13. 1/2 cup(s) mascarpone cheese

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, combine clam juice and water and bring to a simmer. Keep warm.

  2. In a large saucepan, heat olive oil. Add onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes. Add rice and cook 1 minute, stirring to thoroughly coat. Crumble saffron into wine and add to rice. Cook, stirring until wine is absorbed. Add 1 cup warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding juice 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. Risotto is done when rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.

  3. Melt butter in a large skillet. Add shallot and cook over moderate heat until softened, about 2 minutes. Add crab and cook until just heated through. Scrape seafood into risotto and stir in parsley and mascarpone. Serve immediately.


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