Creamy Crab Risotto with Saffron and Poblano (Lump Crab)

This delicious Crab Risotto is a simple and elegant dish full of sweet lump crab meat. Although my risotto dish is decadent, it’s one of the easiest risotto recipes I’ve made. The trick is to cook your arborio rice perfectly al dente, and my secret for a perfectly creamy consistency? Creme fraiche! Follow along as I walk you through the perfect crab risotto recipe featuring fresh crab meat! Plus, this recipe is an awesome base for my crab arancini!

Why You’ll Love This Recipe

• It’s easily customizable. This risotto is nice because the goal is to highlight the fresh lump crab meat. You can substitute any veggies you want – I suggest sticking to peppers, peas, or maybe even some sweet summer corn – yum! Plus, you can use seafood stock or chicken stock; whatever you have on hand is good enough! Just don’t forget the white wine for zing!
• It’s impressive enough for hosting but easy enough for a weeknight meal. I’m all about bougie recipes, but I don’t always have much time! This recipe is luxurious and fancy without too many steps or time involved. 

Ingredients for Crab Risotto

• Poblano pepper –  Poblano peppers are large, heart-shaped chili peppers with a thick, dark green skin. They have a mild to medium level of spiciness, making them versatile for various dishes.
• Saffron threads –  Saffron threads infuse the risotto with a distinctive floral aroma and impart a vibrant yellow color.
• Arborio rice – Arborio rice is a short-grain rice variety cultivated in Italy, specifically for making risotto. It has a high starch content, which releases during cooking, giving risotto its characteristic creamy consistency. 
• Stock/Broth – Keep the stock simmering on the stove while making risotto. 
• Fresh lump crab meat –  Lump crab meat comes from the body of the crab and consists of large, whole pieces of meat. It’s prized for its sweet taste and tender texture! When purchasing lump crab meat, look for fresh or pasteurized options for the best quality.
• Creme fraiche –  Creme fraiche is a thick, cultured cream with a slightly tangy flavor and velvety texture.
• Chives – Chives add a fresh, mild onion flavor and vibrant green color to the creamy risotto, serving as a garnish.
• Lemon zest – Lemon zest adds brightness and a hint of citrus aroma to the risotto, balancing the crab’s and cream’s richness.

Substitutions and Additions

• Use jalapeño instead of poblano. No poblanos, no problem! You can use a jalapeño, but remember to remove the seeds!  
• Add some extra green! Add some extra vegetables such as asparagus or peas for added color! 
• Add more seafood! Add some sauteed shrimp, lobster, or mussels for a more hearty seafood risotto! Or swap out crab for shrimp to make a delicious shrimp risotto! 
• Include some old bay seasoning for extra spice! Old bay is a classic spice pairing with crab meat. Feel free to add some to give this dish more kick! 

Step-by-Step Instructions: Creamy Crab Risotto

1. Warm the stock in a saucepan over low heat. In a Dutch oven, heat butter and olive oil, then sauté onion, poblano, and garlic until softened, about 5 minutes. Stir in saffron and Arborio rice to coat.

2. Pour in the dry white wine and cook for about 5 minutes, stirring constantly, until most of the liquid has been absorbed.

3. Begin adding the warm stock to the rice mixture, about 1/2 cup ladleful at a time, stirring frequently.

Continue adding stock gradually, allowing each addition to be absorbed before adding more. Cook the risotto for about 25-30 minutes, or until the rice is al dente.

4. Stir in crème fraîche, salt, and pepper. Gently fold in the crab and cook 2 minutes to warm through, adding more stock if needed for creaminess. Serve right away, topped with chives, lemon zest, and cracked pepper.

Step 2: Pour in the dry white wine and cook for about 5 minutes, stirring constantly, until most of the liquid has been absorbed.

Step 3: Begin adding the warm stock to the rice mixture, about 1/2 cup at a time, stirring frequently.

Continue adding stock gradually, allowing each addition to be absorbed before adding more. Cook the risotto for about 25-30 minutes, or until the rice is al dente.

Step 4: Once the rice is cooked, stir in the creme fraiche, salt, and black pepper, adjusting seasoning to taste. Gently fold in the lump crab meat, ensuring it is evenly distributed throughout the risotto. Cook for an additional 2 minutes to warm the crab meat.

If needed, add a little more simmering stock to achieve the desired creamy consistency.

Serve the lump crab risotto immediately on plates or shallow bowls, garnished with chopped chives, lemon zest, and some fresh cracked pepper. 

Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!