Truffled Shrimp and Crab Risotto

The earthiness of truffle oil is an unexpected complement to fresh shellfish.


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 417
Caloriesfromfat 18 %
Fat 8.4 g
Satfat 3 g
Monofat 2.2 g
Polyfat 2.3 g
Protein 33.6 g
Carbohydrate 46.5 g
Fiber 0.9 g
Cholesterol 181 mg
Iron 3.1 mg
Sodium 775 mg
Calcium 117 mg


12 ounces medium shrimp
6 cups water
1 tablespoon butter
2 teaspoons white truffle oil
1/4 cup minced shallots
1 cup Arborio rice or other short-grain rice
1/2 cup dry white wine
3/4 teaspoon salt
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 teaspoons fresh lemon juice
8 ounces lump crabmeat, shell pieces removed
Chives (optional)


Peel and devein shrimp; reserve shells. Coarsely chop shrimp.

Combine the shells and water in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes. Strain through a sieve over a bowl. Discard solids. Keep shrimp broth warm over low heat (do not boil).

Melt butter in a medium saucepan over medium heat. Add oil and shallots; cook 2 minutes, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add wine and salt; cook 2 minutes or until almost absorbed, stirring constantly. Add shrimp broth, 1/2 cup at a time, stirring frequently until each portion is absorbed before adding the next (about 30 minutes total). Add shrimp; cook 2 minutes or until shrimp are done, stirring frequently. Stir in parsley, chopped chives, juice, and crab. Garnish with chives, if desired. Serve immediately.

Maureen Callahan,

Cooking Light

May 2004
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