Crab & pancetta risotto

Steps

1. 1Cook the pancetta

   Heat olive oil and butter in a large pan over medium heat. Add the pancetta and cook until crisp.

   ButterPancettaOlive oil
2. 2Sauté the aromatics

   Add finely chopped shallot and garlic to the pan with the pancetta. Cook until softened.

   ShallotGarlic
3. 3Toast the rice

   Add the risotto rice to the pan and stir to coat in the fat. Toast for a minute or two until the edges turn translucent.

   Rice
4. 4Deglaze with wine

   Pour in the white wine and stir until mostly absorbed.

   White wine
5. 5Add the stock20 min

   Begin adding the chicken stock a ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue for about 18-20 minutes until the rice is tender but still has a slight bite.

   Keep the stock warm in a separate pot — this helps maintain the cooking temperature and speeds up absorption.

   Chicken stock
6. 6Stir in brown crab

   When the rice is nearly done, stir in the brown crab meat and let it cook through for a minute or two.

   The brown crab meat adds a deep, rich flavor to the risotto — it's the 'surf' in this surf-and-turf.

   Crab meat
7. 7Finish with lemon

   Squeeze in the lemon juice and stir to brighten the flavors.

   Lemon juice
8. 8Season and rest1 min

   Season with salt and black pepper to taste. Remove from heat and let the risotto rest for a minute.

   SaltBlack pepper
9. 9Plate and top

   Spoon the risotto onto plates. Top with the white crab meat, a drizzle of olive oil, grated parmesan, and chopped parsley.

   The white crab meat goes on top for visual appeal and a sweet, delicate finish.

   Crab meatOlive oilParmesanParsley