½ cup Dry White Wine (like Pinot Grigio or Sauvignon Blanc)
¾ cup finely grated Parmigiano-Reggiano cheese
Salt and Freshly Ground Black Pepper to taste
8 oz Lump Crab Meat, picked over for shells
2 tbsp Fresh Chives, finely chopped
1 tbsp Fresh Parsley, finely chopped
Zest of ½ Lemon (optional)
Instructions
Warm the Broth: In a medium saucepan, bring the broth to a gentle simmer over medium-low heat. Keep it warm throughout the cooking process.
Sauté Aromatics: Melt 1 tbsp of butter and the olive oil in a large, heavy-bottomed pot over medium heat. Add the shallot and cook until translucent, about 3-4 minutes. Add the garlic and cook for 1 minute more until fragrant.
Toast the Rice: Add the Arborio rice to the pot and stir constantly for 2 minutes until the edges of the grains are translucent.
Deglaze: Pour in the white wine and stir until it's almost completely absorbed by the rice.
Add Broth Gradually: Add one ladle of hot broth to the rice and stir gently but constantly until the liquid is absorbed. Repeat this process, adding one ladle at a time and waiting for it to be absorbed before adding the next.
Cook to Al Dente: Continue the process for about 18-20 minutes, until the risotto is creamy and the rice is tender with a slight al dente bite. The consistency should be fluid, not stiff.
Finish the Risotto (Mantecatura): Remove the pot from the heat. Stir in the remaining 1 tbsp of butter and the grated Parmigiano-Reggiano cheese until fully incorporated and creamy. Season to taste with salt and pepper.
Fold in Crab and Herbs: Gently fold in the lump crab meat, chives, parsley, and optional lemon zest. Be careful not to break up the crab.
Serve Immediately: Ladle the risotto into warm bowls and serve right away, garnished with extra chives if desired.
Notes
For the best texture and flavor, add the delicate crab meat off the heat at the very end. The residual heat of the risotto is enough to warm it through without overcooking it.