Dungeness Crab & Mushroom Risotto

Add your 5 cups chicken broth to a sauce pan and turn on low / medium heat. We don't want it to boil and steam out just to be slightly warmed.
While chicken stock is warming add butter and finely chopped shallots to a larger skillet over medium heat. Saute for a couple minutes and then add sliced mushroom and minced garlic. Continue to saute over medium heat until shallots caramelize become clearer and mushrooms soften.
Add in your arborio rice dry. Stir up for just a second so it is evenly coated and mixed with butter and veggies.
Add in your white wine and ladle one cup of the chicken broth into the skillet. Cover and reduce heat to low.
Stir occasionally and as rice soaks up the liquid add a little more of the broth at a time. This will take a while 20-30 minutes... be patient! Allowing the arborio rice to slowly soak up all our wine and broth is what gives risotto that nice soft and creamy texture.
When you are down to about a cup or two of your broth go ahead and stir in the crab meat.
After you have transferred the last of your broth to the skillet add in your parmesan as well as some salt & pepper to taste. Keep over low - medium heat uncovered at this point, stirring until all liquid is absorbed / evaporated and you have a nice creamy texture.
Remove from heat serve, and enjoy!

This recipe makes 2-3 servings for main course or 4-6 as a side recipe. Full recipe is as pictured in a medium/large skillet.

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