Steak and Crab Risotto

Name: Steak and Crab Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Arborio rice; 4 cups chicken broth (homemade or low-sodium); 1 cup cooked lump crab meat; 1 lb steak (ribeye or filet mignon), diced; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/2 cup dry white wine; 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil; 2 tablespoons butter; Salt and pepper to taste; Fresh parsley, for garnish

Highlighted under: International Recipe Collection

Whenever I make this Steak and Crab Risotto, I can’t help but reminisce about the first time I tried this luxurious dish. The blend of creamy Arborio rice, succulent steak, and tender crab creates an irresistible flavor profile that dances on your palate. I love how each bite offers a harmonious balance of richness and freshness, making it a showstopper at any dinner table. This dish isn’t just a meal; it’s an experience—a comforting embrace on a plate that transports me to culinary bliss.

Created by

Emily Carter

Last updated on 2026-01-05T19:42:30.433Z

I vividly remember the first time I concocted this Steak and Crab Risotto in my kitchen. Combining two of my favorites, steak and crab, was an absolute revelation. The key is to stir the rice continuously while adding the broth, which activates the starch and creates that creamy texture we crave in a perfect risotto. I recommend using fresh lump crab meat for its tender sweetness, which perfectly complements the savory steak.

As I served it at a dinner party, I was ecstatic to watch my guests indulge in every bite, their faces lighting up in delight. The balance of flavors is phenomenal, especially when topped off with a sprinkle of freshly grated Parmesan and a squeeze of lemon. This risotto truly feels like a celebration on a plate!

        Why You Will Love This Recipe
        A rich combination of steak and crab for a luxurious meal
Creamy risotto texture that captivates your taste buds
Perfect for special occasions or any night you want to indulge

      

Understanding Arborio Rice

Arborio rice is the cornerstone of a great risotto, known for its high starch content that creates the creamy texture we all love. When stirred frequently during cooking, the rice releases these starches, resulting in a luscious, silky risotto. It's important to choose a good quality Arborio rice for this dish; cheaper alternatives may lack the necessary starch and result in a less satisfying texture. Be sure to avoid rinsing the rice before cooking, as that washes away the starch needed for creaminess.

Cooking Arborio rice requires patience, as it's best prepared slowly and gradually. Each ladle of broth should be absorbed before adding the next, which usually takes about 18 to 20 minutes. This slow cooking method allows the rice to become al dente while achieving that coveted creamy consistency. If you find the risotto becoming too thick before the rice is fully cooked, don't hesitate to add a bit more broth to achieve the desired texture.

Choosing the Right Steak

The cut of steak you use can greatly influence the flavor profile of your risotto. Ribeye offers a rich marbling that contributes to a juicy bite, while filet mignon provides a tender texture that melts in your mouth. Whichever cut you choose, aim for high-quality beef, ideally grass-fed, which will enhance the overall taste of the dish. Make sure to dice the steak into even pieces to ensure uniform cooking.

When searing the steak, it's essential to have a hot skillet to achieve that beautiful golden-brown crust. You might notice that the steak isn't fully cooked when you remove it from the skillet—this is by design. Since it will finish cooking while steaming in the risotto, overcooking it initially can lead to rubberiness, which you want to avoid. For best results, you should see a nice browning on the edges but retain a medium-rare center.

Ingredients

Gather these fresh ingredients to create a delightful Steak and Crab Risotto:

Ingredients

1 cup Arborio rice
4 cups chicken broth (homemade or low-sodium)
1 cup cooked lump crab meat
1 lb steak (ribeye or filet mignon), diced
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper to taste
Fresh parsley, for garnish

Make sure to measure everything out beforehand for a seamless cooking experience.

Instructions

Follow these simple steps to create your delicious Steak and Crab Risotto:

Prepare the broth

In a saucepan, heat the chicken broth and keep it simmering over low heat.

Sear the steak

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the diced steak with salt and pepper, and sear until browned but not cooked through. Remove from the skillet and set aside.

Cook the aromatics

In the same skillet, add the remaining olive oil and butter. Add the chopped onion and garlic, cooking until translucent.

Toast the rice

Add the Arborio rice to the skillet, stirring for about 2 minutes until the rice is lightly toasted.

Deglaze with wine

Pour in the white wine and stir until it is mostly absorbed.

Add the broth gradually

Begin adding the warm chicken broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process should take about 18-20 minutes.

Incorporate steak and crab

When the rice is creamy and al dente, stir in the cooked steak and crab meat, warming through. Mix in the Parmesan cheese and adjust the seasoning.

Serve and garnish

Serve the risotto immediately, garnished with fresh parsley and extra Parmesan, enjoying while warm.

Remember, the secret to a creamy risotto is patience and constant stirring!

Pro Tips

For an extra touch of flavor, consider adding a splash of lemon juice or some zest when serving. It brightens up the dish beautifully.

Storing and Reheating

Risotto is best enjoyed freshly made; however, you can store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to revive the creamy texture, heating it gently on the stovetop over low heat. Stir frequently to prevent the risotto from becoming dry. Microwaving is an option too, but the risk of uneven heating may compromise the texture.

If you find yourself with leftover risotto, consider transforming it into delicious arancini. Simply shape the cooled risotto into balls, coat in breadcrumbs, and fry in hot oil until golden. This not only minimizes waste but also offers a delightful variation on the original dish.

Serving Suggestions

To elevate your Steak and Crab Risotto, consider pairing it with a simple arugula salad dressed with lemon and olive oil. The peppery notes of arugula complement the richness of the risotto beautifully. You can also serve it alongside roasted asparagus or garlic sautéed greens for added freshness and crunch.

A well-chosen wine can enhance the dining experience. A crisp Sauvignon Blanc or a light Pinot Grigio pairs excellently with this dish, accentuating the delicate flavors of the crab. For a heartier option, a light-bodied red wine, such as a Pinot Noir, can harmonize effectively with the steak’s richness.

Questions About Recipes

→ Can I use frozen crab meat?

Yes, but fresh lump crab meat will provide the best flavor and texture.

→ What type of rice is best for risotto?

Arborio rice is ideal due to its high starch content, which creates that creamy consistency.

→ Can I make this dish vegetarian?

Certainly! Substitute the steak with mushrooms and use vegetable broth instead of chicken broth.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of broth to regain creaminess.