Ina Garten Fresh Crab & Pea Risotto

Ina Garten fresh crab & pea risotto is a creamy saffron rice dish with lump crabmeat, sweet green peas and crème fraîche that comes together in 55 minutes. Try this easy weeknight dinner for spring dinner parties or cozy family dinners, since it cooks in one pot and feels truly special.

Keep the heat at medium-low for the full 25 to 30 minutes of stirring and adding stock. Too low and the rice turns gummy, too high and the middle of each grain stays hard.

Ina Garten says the heat matters more than anything else in risotto, so she holds it at a steady medium-low simmer. Poblano pepper, fennel and saffron build a smoky, spicy base, and lemon zest brightens it at the end.

Source: Modern Comfort Food (2020)

Ina Garten Fresh Crab and Pea Risotto

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

520

kcal

Arborio rice simmers slowly in seafood stock until it turns silky and just tender, then crème fraîche makes it rich. Lump crab and peas go in at the very end, so they stay sweet and warm without cooking through.

Ingredients

• 6 to 8 cups good seafood stock (see note)
  

• 2 tablespoons unsalted butter
  

• 2 tablespoons good olive oil
  

• 1/2 cup small-diced shallots (2 large)
  

• 1/2 cup chopped fennel, cored
  

• 1/2 cup seeded and small-diced poblano pepper
  

• 2 teaspoons minced garlic (2 cloves)
  

• 1 teaspoon fresh thyme leaves
  

• 1/2 teaspoon saffron threads
  

• 1/2 teaspoon crushed red pepper flakes
  

• 1 1/2 cups Italian Arborio rice (10 ounces)
  

• 1 cup dry white wine, such as Pinot Grigio
  

• 1/2 cup crème fraîche
  

• Kosher salt and freshly ground black pepper
  

• 16 ounces very good fresh lump crabmeat, picked through for shells
  

• 1 cup frozen peas, defrosted
  

• Minced fresh chives and freshly grated lemon zest, for serving
  

Directions

• Warm the stock: Heat 6 to 8 cups seafood stock in a medium saucepan over low heat. Keep it simmering the whole time, so every addition goes into the rice hot.
• Build the base: Heat 2 tablespoons butter and 2 tablespoons olive oil in a 10 to 11-inch pot over medium heat. Then add 1/2 cup shallots, 1/2 cup fennel and 1/2 cup poblano pepper, and cook for 5 minutes, stirring occasionally, until the vegetables soften.
• Add the aromatics: Stir in 2 teaspoons garlic, 1 teaspoon thyme, 1/2 teaspoon saffron and 1/2 teaspoon red pepper flakes. Cook for 2 minutes, so the saffron and spices bloom in the fat.
• Toast the rice: Add 1 1/2 cups Arborio rice and stir until every grain is coated with butter and oil. Pour in 1 cup white wine and cook over medium-low heat, stirring constantly, for 5 minutes until almost all the liquid is absorbed.
• Simmer with stock: Add 1/2 cup of the simmering stock and stir frequently. Once it is almost absorbed, keep adding stock 1/2 cup at a time until the rice is al dente, which takes 25 to 30 minutes.
• Finish the risotto: Stir in 1/2 cup crème fraîche, 2 teaspoons salt and 1 teaspoon pepper. Then fold in 16 ounces lump crabmeat and 1 cup peas, and cook over low heat for 2 minutes until the crab is warmed through.
• Adjust and serve: Add just enough simmering stock to make the risotto moist and creamy. Serve it hot in large, shallow bowls with minced chives and lemon zest on top.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set, Zaran Super Negin saffron threads. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of seafood stock should I use?

Ina Garten buys fresh seafood stock from her fish store, or she reaches for a canned Bar Harbor Seafood Stock. Either one works, so pick a good-quality stock because it gives the risotto most of its flavor.

How do I keep track of how much stock to add?

A 1/2-cup ladle makes it easy to see how much you are adding each time. Wait until the rice has almost absorbed each ladleful before adding the next.

Can I make this risotto ahead of time?

Risotto is best served right away, because the rice keeps absorbing liquid and turns thick as it sits. You can chop the vegetables and warm the stock ahead, then cook the rice when you are ready to eat.

Can I use a different pot if I don't have a Dutch oven?

Any heavy 10 to 11-inch pot works, since you need even heat for the long, gentle simmer. A thin pot can scorch the rice on the bottom, so keep stirring.

What is the most common risotto mistake?

Getting the heat wrong is the big one. Too low makes the rice gummy, and too high leaves the center of the grains raw, so hold a steady medium-low simmer.