Crab Risotto with White Chocolate

Linda Jameson Recipe Illustration


Prep Time: 10 mins
Cooking time: 15 mins

650ml fish stock
1/2 small Spanish onion, finely chopped
1 clove garlic, crushed
2 tablespoons olive oil
175g risotto rice

1 tablespoon brandy
150g white crabmeat
Sea salt and freshly ground black pepper
30g white chocolate, finely chopped
2 tablespoons fresh parsley, finely chopped

I use Italian Arborio risotto rice because it has short, stubby grains which stay firm but make a good creamy risotto. The white chocolate (or cocoa butter) is added at the end instead of the usual knob of butter. 


Crab Risotto Recipe
  • Bring the stock to the boil then turn down the heat so it barely simmers.
  • In a solid pan sweat the onion and garlic in the olive oil until very soft, but not coloured. Add the unwashed rice and stir for a minute.
  • Add the brandy and stir until almost completely evaporated.
  • Add about a third of the hot stock and stir thoroughly over a medium heat. Keep stirring and adding more stock as it is absorbed. The process should take around 20 minutes, and the rice will become creamy and al dente,
  • Add the crab just before the end of the cooking time and then as soon as the rice is cooked to your liking remove the pan from the heat.
  • Season to taste.
  • Stir in the white chocolate and finish with the chopped parsley.

About the Author: David Greenwood-Haigh

ChocolatierDavid is an award-winning chocolatier with over forty years’ experience in the food industry . David’s passion for chocolate was reborn from his last employed position for Divine Chocolate. It was here that David focused his enthusiasm for food on ethically sourced, fantastic quality chocolate. In 2011 David setup Coeur de Xocolat to embody the skills and passions he has gained throughout his career in food. The business specialises in chocolate events, consultation and demonstration which allows David to share his knowledge and experiences with chocolate by putting his unique twist on the chocolate world.

See David in action at Speciality Chocolate Live.