Blue Crab Risotto

Name: Blue Crab Risotto
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 2
Ingredients: Carnaroli rice 1 cup; Blue crab large 2; Citron grated zest 1; Marjoram to taste; Purple carrots 2; Shallot 2; Celery 1 rib; Cherry tomatoes 8; Marjoram 2 sprigs; Rum 2.1 oz; Water cold to taste; Ice to taste; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste; Purple carrots 3; Shallot 1; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste

it de fr es br

Gluten Free
Lactose Free

Difficulty: Average
Prep time: 40 min
Cook time: 50 min
Serving: 2
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Blue crab risotto, I gotta say, is this really elegant Northern Italian dish that totally captures the core of coastal flavors. It’s classy, but not too fancy. You use both the crab meat and shells to make a rich, aromatic broth—so so good—showing that meticulous care you’d expect from this region’s culinary tradition. And look, when you add that colorful purple carrot cream, it’s not just about the splash of color; it gives a sweet contrast to the sea-inspired taste of the seafood risotto. Seriously good.

Northern Italians, especially those by the coast, love to play around with fresh shellfish and citrus elements. This dish? No exception. A sprinkle of grated citron peel gives it a zesty finish, balancing out the richness, making it just perfect for special occasions or any elegant dinner.

Every crab risotto recipe has its own twist—chefs always throw in their flair. But the essentials? Quality crab, good rice, and patience—can’t go wrong. What makes this dish stand out from other Italian seafood meals is its layered flavors. So, first, you get the tender rice, then the subtle creamy sweetness from the carrot, and finally, a tangy pop from the citron zest.

It is the kind of dish that leaves a really really lasting impression, whether at a cozy family gathering or a high-end restaurant by the sea. It might remind you of other shellfish risotto favorites, but this creamy risotto with crab has its own charm—way better than you’d expect. Thanks to how the blue crab’s flavor blends with the rice and that unexpected color from the carrot cream—pretty much an ideal choice if you want to experience Northern Italian flair at home. Especially when this seafood risotto is presented with such fresh, colorful touches. Every spoonful tells you it’s more than just a rice dish—it’s a celebration of coastal ingredients, a real treat for seafood lovers.

INGREDIENTS

Carnaroli rice 1 cup (180 g)

Blue crab 2 - large

Citron 1 - grated zest

Marjoram to taste

for the crab broth: Purple carrots 2; Shallot 2; Celery 1 rib; Cherry tomatoes 8; Marjoram 2 sprigs; Rum 2.1 oz (60 g); Water to taste - cold; Ice to taste; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste

For the purple carrot cream: Purple carrots 3; Shallot 1; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste

Preparation

How to prepare Blue Crab Risotto

To prepare the blue crab risotto, first, clean the crabs very well, then cut them in half 1. Cook the whole crabs for 5 minutes in boiling water 2, then drain them 3.

Transfer the crabs to a bowl with ice water 4. At this point, remove the entrails, and with a spoon, extract the meat from the shell 5. Open the claws and extract the meat from them as well 6. Set aside both the shells and the meat.

Prepare the ingredients you will need for the broth and the cream, keeping them separate: peel the purple carrots 7 and cut them first into strips 8 and then into chunks 9.

Halve the cherry tomatoes 10, then cut the celery stalk 11 and shallots 12 into chunks.

Start with the broth: in a pot with a drizzle of oil, add the shallots and celery 13. Add the carrots 14, marjoram sprigs, and cherry tomatoes 15. Sauté for a few minutes.

Then add the crab shells 16 and brown them for a few minutes over medium heat. Deglaze with rum 17 and, when all the alcohol has evaporated, add the ice 18.

Cover with cold water 19, then season with salt and pepper 20. Cook for 30 minutes or until the liquid has reduced by half. Strain the broth 21 and keep it warm.

Move on to the purple carrot cream: in a pot, pour a drizzle of oil, add the remaining shallot and sauté. Add the carrots 22, moisten with the crab broth 23, season with salt and pepper 34. Cook until the carrots have become tender.

Transfer everything to a blender 25 and blend 26 until you get a smooth and homogeneous cream 27.

Now you can start cooking the risotto: in a pot, put the rice, add a pinch of salt, and toast it dry for a few minutes. Moisten with the crab broth 28 and cook the rice this way, adding a ladle at a time as soon as the liquid has been absorbed. When there are 2 minutes left until the end of cooking, add the purple carrot cream 29. Turn off the heat and stir in the crab meat 30.