Dungeness Crab & Mushroom Risotto

November 11, 2020

As the weather cools a big bowl of risotto leaps right to the top of my wish list. Wine & Dine Wednesday is all about said bowl we enjoyed the other eve. The Dungeness crab was looking mighty fine when I was shopping for the week so that made its way into my basket. I tried vermouth instead of white wine for this risotto and really quite liked it. Absolutely fine to omit either too. The final flourish of chopped chive adding another layer of flavor I quite liked. We lit a bunch of candles and we were enjoying a weekday supper in no time at all.

Chop mushrooms into bite sized pieces and sauté in a few tablespoons of butter in a good sized Le Creuset style pot. This is what you are going to be making the risotto in as well. Once browned, remove the mushrooms and set aside.

Now add 4 tablespoons of extra virgin olive oil to the pot and sauté a finely chopped sweet onion and a shallot, until very lightly browned. Now add another few tablespoons of olive oil and add your 2 cups of arborio rice to the pot of onion and shallot. Stir mixture until hot and evenly coated. Now add a cup of vermouth. Stir until the wine is absorbed.

Add 8 cups of hot chicken stock or broth, a cup at a time, stirring constantly and adding more stock when the previous amount has become absorbed. Keep rice at a brisk simmer.

Before you add your last cup of stock, add back the waiting bowl of sautéed mushrooms, as well as a cup of freshly grated Parmigiano-Reggiano cheese. Add the last cup of stock, stir, taken off of heat, and let sit for a few minutes. It is now ready to be enjoyed!

This all should take about 30 minutes for the rice to absorb the 8 cups of liquid. The risotto should be al dente and creamy. It is a bit of work, but the reward is such a hearty, comforting and satisfying meal. Snip some chives over the risotto and give a final stir. Bowl up. Now place that awesome Dungeness crab on top of that beautiful bowl of risotto. A thing of beauty. Enjoy!