Crab Risotto With Petrossian Caviar

Serves 6


6 Cups – Chicken Stock (may use more or less)

2 Teaspoons – Olive Oil

½ Cup – Shallots, minced

2 – Garlic Cloves, minced

1 ½ Cups – Arborio Rice

½ Cup – Champagne or Dry White Wine

6 Teaspoons – Butter cut into ½ cubes

1 Cups – Parmesan Cheese

Salt & Pepper to taste

1 ½ Lbs – Jumbo Lump Crab Meat (Cooked)

Fines Herbs, finely chopped

60g – Petrossian CaviarCrab Risotto With Petrossian Caviar



Bring chicken stock to a boil and keep at a simmer on the back burner.

Heat the oil in a large, heavy pot.

Add the shallots to the oil and sauté, until soft, stirring occasionally.

Stir in the garlic and cook for another minute.

Add the rice and stir over low heat until toasty.

Deglaze the pan with wine and cook until most of the liquid is absorbed.

Ladle some of the boiling chicken stock into the rice, stirring continually with a wooden spoon.

Continue to cook the rice, stirring constantly and adding more stock whenever it begins to appear dry.

When rice is almost fully cooked but still al dente, add butter a little at a time and stir vigorously until incorporated.

At this stage the risotto should be creamy,

but still have some resistance when bitten into.

Sprinkle in the cheese and stir until completely dissolved.

Season with salt & pepper to taste.

Stir in crab meat and a handful of fines herbs.

Serve risotto in a bowl.

Top with crab meat, more herbs, and a dollop of Petrossian Caviar and Petrossian Caviar Powder to taste.

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