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A serving of crab & saffron risotto in a bowl

Crab & saffron risotto

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Enjoy this crab and saffron risotto for a comforting family supper. A good risotto starts with the rice - try to use a quality carnaroli or arborio rice

Nutrition: Per serving


  • 1 tbsp oil
  • 1 onion or banana shallot, finely chopped
  • 1 garlic clove, crushed
  • 380g risotto rice (arborio or carnaroli)
  • 200ml white wine
  • 1-1.3 litres hot fish or chicken stock
  • 30g cold butter
  • 100g white crabmeat
  • 100g brown crabmeat
  • large pinch of saffron strands
  • 70g parmesan, grated
  • 1 lemon, zested, half juiced
  • 1 tbsp finely chopped tarragon or dill


  • STEP 1

    Heat the oil in a large saucepan over a low heat. Add the onion and a pinch of salt and cook over a low heat for 12 mins until softened. Add the garlic and cook for 1 min. Tip in the rice, then turn up the heat to medium and fry for 3 mins. Pour in the wine and bring to the boil until the liquid is reduced by half.

  • STEP 2

    Turn the heat up to high and pour half the stock into the pan, stirring continuously until most of the stock has been absorbed. Add more stock, a ladleful at a time, letting each addition be absorbed before adding the next, stirring continuously (you will need most of the stock). This should take around 18-20 mins,
    by which point the rice should be cooked with a slight al-dente bite to it. Add the butter, both types of crabmeat, the saffron, cheese and the lemon zest and juice, and stir everything together. Season to taste, adding a little more stock to loosen if you need to. Spoon into shallow bowls and top with the herbs.

Recipe tip

Got some leftover risotto?
Spread it out on a baking sheet and leave to cool before rolling into balls, coating in breadcrumbs and deep-frying to make arancini. Try one of our recipes here.

Goes well with

Recipe from Good Food magazine, May 2021


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