Saffron Crab Risotto

Meals In a Minute
Written By Michelle Lehman

This is Mama Miche, and today in my Magic Kitchen: Saffron Crab Risotto 

In the pilot episode of the sitcom, "Mom," Christy insults Chef Rudy by calling the risotto "a big steaming pile of gooey rice." Well, technically, it is, but it's a delicious dish that is easy to make but involves constant attention, and you stir, stir, stir to achieve the right amount of gooeyness. When my MIL gifted me this automatic stir device many years ago, a New Year's Eve tradition was born of surf turf and risotto.

Back in the day, when I was young, dumb, and full of energy, New Year's Eve was an exciting night out. But as I've matured, I've come to call it what it is, amateur night, and I'm a professional, so fuck that noise. I'm not paying for overpriced drinks and big crowds harshing my mellow. I'm staying home. Sometimes, it's just the famdamily, but oftentimes we have friends join us. This year, our friends helped stir the risotto. The stirring device is on its last legs and must be replaced before next New Year's Eve.

In 2025, Let Mama Miche make your kitchen magic. MMMK, Let's eat.

Tools

  • Large chef knife 

  • Cutting board or mat

  • Measuring spoon & cups

  • Small saucepan for keeping broth warm

  • Large saucepan for risotto 

Ingredients

Makes 8  servings

  • 2 tablespoon Olive Oil

  • 2 tablespoon Butter

  • 1 Onion Chopped, 1 cup

  • 4 Garlic Cloves Minced

  • 2 cups Arborio Rice

  • 1 tsp saffron salt

  • 1 tbsp Twice Stolen Spice™

  • Healthy pinch of saffron threads

  • 4 cups seafood, chicken, or vegetable broth.

  • ½ cup Parmesan Cheese

  • 8 oz Lump Crabmeat

Directions

Prep Time: 10 minutes Cook Time: 25 minutes

  • Dice onion

  • Mince garlic 

  • Pour the broth into a small saucepan. Heat it on low heat and keep it close to where you make the risotto.

  • Heat olive oil and butter on medium heat in a larger saucepan until the butter melts.

  • Add the chopped onion and minced garlic. Stir and allow that to cook for 3-4 minutes until the onions are translucent.

  • Add saffron and other seasonings.

  • Add the Arborio rice and toast the rice. Stir continuously for two minutes.

  • Add a ladleful of broth at a time. After you ladle the broth, stir the risotto and let it cook for a few minutes. When the risotto starts to look dry, add another ladle of broth. 

  • Keep adding the broth until the rice is cooked. 

  • Add the crab and the parmesan cheese. 

  • Stir and turn off the heat.

  • Serve immediately

Notes 

  1. Fresh juice is better than bottled juice, but use what you have. I like combining orange and lemon juice for a sweet-tart flavor.

Michelle Lehman
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