Truffled Shrimp and Crab Risotto

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

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 417
  • Calories from fat: 18%
  • Fat: 8.4g
  • Saturated fat: 3g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 2.3g
  • Protein: 33.6g
  • Carbohydrate: 46.5g
  • Fiber: 0.9g
  • Cholesterol: 181mg
  • Iron: 3.1mg
  • Sodium: 775mg
  • Calcium: 117mg


  • 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)


  1. Peel and devein shrimp; reserve shells. Coarsely chop shrimp.
  2. 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).
  3. 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.
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