Valentine’s Day Recipe: Dungeness Crab Risotto

Ingredients

• 3 cups low-salt chicken or vegetable broth
• 1 cup fish stock or clam juice (*see note below)
• 3 tablespoons butter
• 1 medium shallot, finely chopped
• 1 cup carnaroli or arborio rice
• 1/2 cup Prosecco or white wine
• 2-3 teaspoons fresh lemon juice
• 2 tablespoons chopped fresh chives
• ½ pound Dungeness crabmeat
• ¼ teaspoon finely grated fresh lemon zest

Instructions

1. Bring broth to simmer in medium saucepan; keep warm. Melt butter in a large, heavy saucepan over medium-low heat. Add shallots and sauté until tender, 4 to 5 minutes.
2. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes.
3. Add Prosecco or white wine and stir until liquid is absorbed, about 1 minute. Ladle in 3/4 cup warm broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes.
4. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 20 minutes total.
5. Remove from heat and stir in 2 teaspoons lemon juice and 1-1/2 tablespoons of the chives.
6. Gently fold in crab. Taste and season with salt, pepper and/or additional lemon juice as desired.
7. Spoon into shallow bowls and garnish with remaining chives and a light dusting of lemon zest.

Notes