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Gordon Ramsay Crab Risotto Recipe

Gordon Ramsay Crab Risotto Recipe

My Gordon Ramsay-style crab risotto recipe — a proper stock-by-stock method, white crab meat added at the end, and a silky finish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 People
Course: Side Dish
Cuisine: British, Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1.2 litres fish or vegetable stock
  • 2 tbsp olive oil
  • 1 small onion finely diced
  • 2 garlic cloves finely chopped
  • 300 g arborio or carnaroli risotto rice
  • 100 ml dry white wine
  • 250 g white crab meat
  • 30 g unsalted butter
  • 40 g Parmesan finely grated
  • Zest of 1 lemon
  • 2 tbsp fresh parsley chopped
  • Salt and black pepper

Method
 

  1. Cook onion 6–8 minutes, add garlic 1 minute.
  2. Toast rice 1–2 minutes.
  3. Add wine, stir until absorbed.
  4. Add stock gradually, stirring, for 18–20 minutes.
  5. Off the heat, fold in crab meat, butter, Parmesan and lemon zest.
  6. Rest 1–2 minutes covered.
  7. Season, stir through parsley, serve immediately.

Notes

Add the crab meat only at the end, off the heat, to protect its texture.
Keep the stock simmering throughout for even cooking.
Best served immediately, as risotto doesn't hold or reheat well.
Fresh crab meat gives the best flavour, though good tinned works well too.