Saffron Crab Risotto ‘25
This is Mama Miche, and today in my Magic Kitchen: Saffron Crab Risotto
This saffron crab risotto is what happens when comfort food decides to dress up. Creamy Arborio rice is slowly cooked to silkiness, infused with saffron, then folded with sweet, delicate crab. It’s indulgent without being heavy, elegant without being fussy — the kind of dish that feels restaurant-worthy but deeply personal. Perfect for special occasions, quiet celebrations, or anytime you want to cook something that feels like love.
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
You can substitute the crab with shrimp or lobster
