Crab Risotto

So what do you do when a super hot guy calls and says, "Hey, I'm coming over... and I've got crabs"? Well obviously you take the crab, clean it up, and take him out for a couple of beers to show your gratitude. If all goes well the risotto can be date number two. Or three. I'm just saying it's possible. It may have even happened to me.







A couple of things: I love risottos. They are easy, delicious, and the perfect segue to winter.  This particular risotto is simple which really allows the flavor of the crab to come out.  I suggest prepping your ingredients before you start, except for grating the cheese, that can wait until the rice is cooking.




Ingredients:
6 Green Onions, thinly sliced
3 Cloves Garlic, diced
3 Tbsp. Butter
1 1/3 C Arborio Rice
2.5 C Vegetable Broth
1/2 C Pecorino or Romano or Parmesan Cheese, grated
8 Large White Mushrooms, about 3 C sliced
1 1/2 C Cooked Crabmeat

Process:
In a medium saucepan, cook the garlic and green onion over medium heat with 2 Tbsp. butter until the onion is soft but not brown. Add the mushrooms and the additional Tbsp of butter. When the mushrooms have cooked down a bit add the dry rice and stir over medium high heat for about 2 minutes. Add the broth and bring to a boil while stirring well. Cover and turn heat to low, let simmer for 20 minutes without removing the lid. Remove from heat and stir in additional liquid if necessary to give a creamy texture. Rice should be tender but slightly firm. Allow to sit off the heat for an additional 5 minutes then add the cheese and crab. Stir well to incorporate and serve. Enjoy!