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Dungeness Crab & Mushroom Risotto


  • Add your 5 cups chicken broth to a sauce pan and turn on low / medium heat. We don't want it to boil and steam out just to be slightly warmed.
  • ​While chicken stock is warming add butter and finely chopped shallots to a larger skillet over medium heat. Saute for a couple minutes and then add sliced mushroom and minced garlic. Continue to saute over medium heat until shallots caramelize become clearer and mushrooms soften.
  • Add in your arborio rice dry. Stir up for just a second so it is evenly coated and mixed with butter and veggies.
  • Add in your white wine and ladle one cup of the chicken broth into the skillet. Cover and reduce heat to low.
  • Stir occasionally and as rice soaks up the liquid add a little more of the broth at a time. This will take a while 20-30 minutes... be patient! Allowing the arborio rice to slowly soak up all our wine and broth is what gives risotto that nice soft and creamy texture.
  • When you are down to about a cup or two of your broth go ahead and stir in the crab meat.
  • After you have transferred the last of your broth to the skillet add in your parmesan as well as some salt & pepper to taste. Keep over low - medium heat uncovered at this point, stirring until all liquid is absorbed / evaporated and you have a nice creamy texture.
  • Remove from heat serve, and enjoy!


This recipe makes 2-3 servings for main course or 4-6 as a side recipe. Full recipe is as pictured in a medium/large skillet.