Dungeness Crab Risotto
5 ounces fresh dungeness crab meat
3 ounces arborio rice
1 small shallot, fine dice
1 pinch chopped parsley
1 cup dry white wine and some for you while you cook
3 cups fish stock, vegetable stock or water, simmering
Dash extra virgin olive oil
Kosher salt/Pepper to taste
1 pat butter
1. Saute the shallot and rice in the olive oil till translucent.
2. Add the white wine, slowly stir till liquid is absorbed by the rice.
3. Slowly add little by little the rest of the liquid till rice is tender, check seasoning.
4. Add the crab meat, parsley and the butter off the heat, stir in and serve immediately.
I served it with a little salad of citrus segments, fennel seed, herbs and crab meat