The perfect balance of creamy, sweet and salty.


  • 70g Fresh Alaskan Crab Meat – Cooked

  • 60g Mascarpone Cheese

  • 50g Parmesan Cheese

  • 50g Butter

  • 1kg Carnaroli Rice

  • 2L Vegetable/Crab Stock

  • 60ml White Wine – Your Choice

  • 1 Brown Onion

  • ½ Bunch Of Chives, Finely Chopped

  • 1 Tsp of Lemon Rind, Grated

  • 1 Tbsp of Lemon Juice

  • 2 Tbsp Extra Virgin Olive Oil

  • Sea Salt

  • Ground Black Pepper


  • 1.

    Heat a large sauce and olive oil

  • 2.

    Caramelise the brown onion

  • 3.

    Add Carnaroli rice and stir gently until toasted

  • 4.

    Add white wine until dissolved

  • 5.

    Bring the pan to the boil and slowly mix in the vegetable stock in batches

  • 6.

    Leave to cook at the boil for 12 minutes

  • 7.

    Once cooked, remove pan & set aside for 30 seconds

  • 8.

    Mix all together the mascarpone, butter, parmesan and lemon juice

  • 9.

    Season to taste

  • 10.

    Gently plate the risotto

  • 11.

    Garnish with juicy Alaskan king crab, chives, lemon zest and a drizzle of olive oil

  • 12.


Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 550kj
  • Fat Total 13g
  • Saturated Fat 5g
  • Protein 15g
  • Carbohydrate 88g
  • Sugar 4g
  • Sodium 816mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recreate Sean Connolly’s dish at home or enjoy it at The Morrison during their annual Crab Carnival.

Recipe courtesy of Sean Connolly from The Morrison

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