Risotto with Crabmeat and Peas

Risotto con Grancevola e Piselli

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

This lovely dish is popular in small trattorias and restaurants in Trieste.


  • 3 tablespoons/45 ml extra virgin olive oil or 3 tablespoons/45


Heat the oil and/or butter in a wide 4-quart/4-l pot over medium-low heat. Add the onion, and sauté until it is translucent. Add the rice and continue stirring so that the rice toasts. It should become opalescent after a couple of minutes.

Stir in the wine and cook, stirring, until the wine has evaporated. Add ½ cup/100 ml broth and keep stirring until it has been absorbed. Lower the he