This mushroom crab risotto is packed with meaty sauteed mushrooms, and rich buttery crab for the perfect Italian inspired dinner!
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My Favorite Mushroom Crab Risotto
I love to make risotto- it's an easy, hearty dish that fills your belly and feeds your soul. Plus- risottos are deceptively simple and a breeze to throw together - they just require some stirring- which makes them ideal for a dinner party or a date, where you can stand over the stove and stir, but you don't have to go through any complicated steps or worry about messing things up. Adding Crabmeat to this simple and rustic dish elevates it to a party-perfect showstopper in no time! This Mushroom Crab Risotto is one of our family's favorite new dishes, and it will be one of yours, too!
Tips and Tricks
Many people think that risotto is a hard dish to prepare- but it's actually super easy. The one thing you really need to do though is stir it. Stir, stir, stir- the thick consistency comes from the starch of the rice, which is released by frequent stirring. If you've ever made rice pilaf and stirred it a bit too much and it got gummy, it is the exact same process- except in this case we're trying to get that thick, sticky, gummy texture.
To speed up your risotto, keep the stock you'll be adding to the mixture in another pan on the stove, just under boiling. Adding cold stock to each addition slows cooking time down a bit- so keeping some warmed on the stove will shave 10 minutes or so off your cooking time- and it's not much more of a mess. If you set the stock out on a warm countertop though (or your kitchen is warm) you can easily make this into a one-pot meal by not heating your stock. Just don't add COLD stock, whatever you do! It will make this recipe take forever!
If your rice doesn't thicken- just get to stirring!!
Lastly, for the crabmeat- here in Colorado the only "fresh" (non-canned) crabmeat I can get is found in my grocer's seafood case- it typically comes in a plastic tub. This is either cooked or not- but crabmeat takes such a short time to cook when packaged like this, you really just want to add it at the end of the cooking process. Adding it too early will make your risotto overly fishy and make the crabmeat gummy. Add it just at the end!
I haven't used canned crabmeat because I'm not a huge fan of it, but if you like it, go for it! You can also use this method with a pound of shrimp- or check out one of my other risotto recipes!
Other Delicious Recipes
Try these other delicious Sweet C's favorites next!
Mushroom Crab Risotto Recipe
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Delicious mushroom, shallot, and crab infused risotto is an indulgent treat as a main or a side.
- 1 tablespoon olive oil
- 1 large onion, diced
- 8 oz cremini mushrooms, cleaned and diced
- 2 shallots, diced
- 3 tablespoon butter
- 2 ½ cups arborio rice
- ½ cup dry vermouth (optional)
- 28 oz chicken stock, lower sodium is best
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup water
- 9 oz container fresh lump crabmeat, not canned
- ¼ cup green onions, diced
- Parmesan Cheese (optional)
- Heat olive oil in a large pan or ceramic dutch oven over high heat.
- When oil is shimmery, add diced onions, mushrooms, and shallots.
- When vegetables are slightly browned, add butter and stir.
- Lower heat to medium-low, add rice, stir well.
- Let rice brown just slightly (think "toasted" for a little flavor)
- Add a little bit of stock and vermouth (optional!!)- just enough to keep the consistency liquid.
- Stir frequently until rice thickens.
- Add a more stock 1 ladle full at a time to keep the risotto barely liquid while cooking. Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick.
- When your stock is gone, and the risotto has become thicker add the salt and pepper, taste and add more salt if necessary.
- If the rice is too crunchy for your taste, add a little water and proceed with the steps above. Risotto should be slightly al dente- just a slight, teeny crunch when bit. If you over cook the rice, it will become a bit gummy- but its all individual taste.
- Add crabmeat- if cooked, just at the end to warm it up. If using uncooked crab give it about 5 minutes to cook thoroughly. You don't want it overcooked or it will be gummy and fishy.
- When risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.
- Garnish with green onions and fresh grated parmesan cheese, enjoy warm!
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Amount Per Serving Calories 305Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 61mgSodium 632mgCarbohydrates 32gFiber 1gSugar 5gProtein 15g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.