Lemon Crab Risotto


3 tablespoons olive oil1 shallot, minced
2 garlic cloves, minced1 ½ cups Arborio or carnaroli rice
¼ cup dry white wine2 ½ cups warm chicken stock or broth
2 cups warm clam juice¼ cup mascarpone cream
2 tablespoons butter3 tablespoons Italian parsley, chopped fine
1 tablespoons fresh basil, chopped fine2 tablespoons lemon juice
1 tablespoon grated lemon peel8 ounces Blue Star Jumbo Lump crabmeat
Garnish/Crispy Garlic:
¼ cup olive oil3 garlic cloves, sliced paper-thin


Heat the oil on medium heat. Add the oil, shallot, garlic and cook until soft. Add the rice, stirring for 3-4 minutes. Add the wine and cook down by half. While stirring, add the warm stock/juice stirring; cook on medium low for 20 minutes or just al dente. Stir in the mascarpone, butter, herbs, lemon juice and peel and season with salt and pepper. Fold in the crabmeat before serving and top with the crispy garlic and a little of the garlic oil.

Garnish/Crispy Garlic
Place the sliced garlic in a saucepan with the oil. Turn on the burner to medium; allow the garlic to turn golden, shaking the pan from time to time. Strain the garlic from the oil immediately and reserve the oil. When the oil and garlic have both cooled, place the crispy garlic in the oil. It keeps crispy in the oil for 2-3 days.

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