Crab Risotto



The dilemma I face when it comes to cooking food, is to strike a balance between the liking of my boys. While J is fond of Indian food, preferably authentic Kerala cuisine, D is a stark contrast. So the deal I struck between them is to cook the food of their choice on alternate days 🙂
Lately as J has to do a lot of travelling, I try my experiments with other cuisine while he’s away. My latest experiment was making Risotto. Risotto is an Italian dish in which rice is cooked in stock to a creamy consistency. After going through a lot of recipes, I decided to make it my way.
Arborio rice is typically used to prepare this dish. However, as it was not available easily, I chose to use Idli rice/Ponni rice, as it is very similar in its texture. Keeping D’s palate in mind, I added a generous dose of green chillies.

Crab Risotto

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Italian
Servings 3 servings


  • 1 cup Arborio Rice/Idli rice/Ponni rice
  • 2 tablespoons Butter
  • 1 Onion Chopped
  • 1 tablespoon chopped garlic
  • 1 - 1/2 tablespoons green chillies (or less) Finely chopped
  • 4 - 5 cups Chicken Stock / Fish Stock / Vegetable Stock Hot
  • 250 gms Crab meat
  • to taste Salt
  • 1 tablespoon Spring onion Chopped
  • 1 tablespoon Parmesan cheese Grated
  • Lime juice As required (Optional)


  • Heat butter in a pan.
  • Add the chopped onion and saute for a minute.
  • Tip in the green chillies and garlic.
  • Saute till the raw smell goes.
  • Add the rice and fry for 3-5 minutes.
  • Pour 1 cup of hot stock and stir the rice mixture on medium heat.
  • As the liquid is absorbed, pour bit more of the stock and keep stirring.
  • Continue the process till the rice is almost cooked, but has a bite to it.
  • Add the crab met and mix well.
  • The consistency of the dish should be creamy and moist.
  • Squeeze the lime juice and mix well.
  • Garnish with chopped spring onion and parmesan cheese and serve immediately.

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