Crab
Risotto

Pick the brown and white meat from the cooked crab, keeping the pieces intact.

Sauté the finely chopped shallot in olive oil until soft, then add the Arborio rice.

Pour in the white wine and stir until it has almost completely evaporated.

Add warm fish stock a ladle at a time, stirring until the rice is creamy and al dente.

Fold in the brown crab meat during cooking, then season with salt and pepper.

Add the white crab meat at the finish, then stir in the butter and grated Parmesan.