King Crab Risotto

King Crab Risotto

Serves 4-5


  • 280g risotto rice
  • 100ml vermouth
  • 120ml dry white wine
  • 1 litre stock
  • Cooked crab meat from shoulder
  • 1 full cooked King crab leg
  • 20 g unsalted butter
  • 50g mascarpone
  • 20g basil leaves, chopped
  • Salt and ground black pepper
  • Small handful of pea shoots to garnish each plate


  1. Add a layer of oil to a large saucepan on medium heat.
  2. When hot, add the rice and keep stirring for 3-4 minutes.
  3. Turn up heat to medium-high, add the vermouth and boil until almost completely reduced then repeat with the wine.
  4. Add 500ml of stock, reduce heat to low and leave for 10 minutes with a lid on, checking/stirring occasionally.
  5. After 10 minutes begin adding a large ladle’s worth of stock every few minutes or as required.
  6. Continue to cook ensuring risotto does not stick to bottom of pan or become over-saturated - think mushy porridge! This should take approximately another 10 minutes.
  7. A few minutes before it is ready add the crab shoulder meat to warm through then stir in the mascarpone and butter to create a rich, creamy risotto.
  8. Meanwhile, warm the crab leg – I prefer to use a bamboo steamer and gently heat over a pot of boiling water.
  9. Remove the risotto from heat, stir in basil and season to taste using a small amount of pepper.
  10. Open crab leg outer shell using scissors being careful to keep the meat intact then cut into 1cm wide slices.
  11. Spoon the risotto onto warm plates, arrange the crab slices on top and garnish with pea shoots. Pure indulgence!
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