Ready in under 30 minutes, this creamy Crab Risotto is perfect for special occasions or a weeknight seafood dinner! It's easy to make and full of delicious flavors!
In a large pan over medium heat, heat olive oil and butter on medium heat until butter melted. Stir with a wooden spoon. Add the onion and garlic.
Add the Arborio rice and toast the rice in the olive oil and butter. Stir continuously for two minutes.
Add the wine to the pan. Cook the rice until the pan looks dry and the wine has cooked off. This will take another two minutes.
Add a ladleful of broth at a time. After you ladle the broth, stir the risotto and let it cook for a few minutes. When the risotto starts to look dry, add another ladle of broth.
Keep adding the broth until the rice is cooked. Add the crab and the parmesan cheese to the rice. Stir and turn off the heat. Serve immediately.