Crab Risotto with Fine Herbs

There could not be an easier recipe for success. And one could argue that a rich, creamy risotto with rich, meaty crab is one of the best possible pairings for Chardonnay. The La Crema Monterey Chardonnay offers an elegant contrast to the flavors in this dish.  Crisp and cool as it cuts through the richness of the risotto, while building off the herbal and minerality notes found in this dish.  Look for very fresh crab to enhance the seafood flavor, while also accentuating the lemon peel aromas of this Central Coast wine.

Crab Risotto with Fine Herbs
  • 1 Tbsp. oil
  • ½ cup onion, finely chopped
  • 2 cups arborio rice
  • ¾ cup La Crema Monterey Chardonnay
  • 3 cups light chicken stock, at a simmer
  • 6 oz. shelled crab meat
  • 2 Tbsp. fresh parsley, minced
  • 2 Tbsp. fresh chives, minced
  • 1 Tbsp. fresh chervil, minced
  • 1 Tbsp. fresh tarragon, minced
  • 2 Tbsp. whole butter
  • Freshly ground black pepper
  • 1 lemon, juiced
  • Salt to taste
  1. Heat oil in a medium sauce pan over medium-high heat. Add onion and stir frequently. Sauté until onions are translucent, approximately 2 minutes. Add rice and sauté for 2 minutes, stirring constantly. Add wine and cook until evaporated. Begin adding simmering broth, ½ cup at a time, and stir constantly until the broth has been absorbed. Total cooking time is approximately 20 minutes or until rice is tender.
  2. Add the crab and remove from the heat. Stir in the herbs, butter and lemon juice. Season to taste and serve immediately.