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Chef Ninos Mushroom Crab Risotto


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  • 6 cloves garlic, minced
  • 1 large white onion, diced
  • 1 large Portabella mushroom cleaned, diced into 1/8 inch pieces
  • 2 shallots, diced
  • 2 1/2 cups Arborio rice
  • 4 cups chicken stock
  • 4 Tablespoons butter
  • Sea salt to taste
  • Cracked black pepper
  • 4 green onions, diced
  • 1/2 cup Pinto Grigoio white wine
  • 1 cup Parmigiana Reggiano Cheese
  • 1 (8 oz). local fresh lump crabmeat



Step 1

Heat large pan to high heat. Add olive oil. When oil is shimmery, add garlic, onions and shallots. When onions are slightly browned, add butter and stir. Lower heat to medium-low, add rice and stir well. Let rice brown stirring constantly until just starting to toast. Add a little bit of stock and wine-just enough to keep the consistency liquid. Stir frequently until rice thickens. Add a little more stock until is is just barely liquid. Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick. If the rice is too crunchy for your taste, add a little more stock. Risotto should not be overcooked...needs to be a bit al dente. Add crabmeat, and give it about 5 minutes to cook throughly. Add diced green onions. When risotto is about the consistency of mashed potatoes, remove from heat. Cover the top with Parmigiana Reggiano Cheese. Sprinkle fresh cut parsley over top.


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