creamy dungeness crab & parmesan mushroom risotto

No exaggeration this may be my favorite dish I have ever made. I make a lot of simple recipes here, because well for the most part that is what I make. I'm busy working full time, trying to maintain my relationship, social life, taking care of my pups, keeping up with this blog, and trying to get some down time here and there... so decadent dishes are few and far between at home, but that doesn't mean I don't absolutely love them. When I go out to eat I am all about the "foodie" items on the menu, mixing flavors, fancy dishes, you get the drill. I love sharing my day to day recipes because that is what a lot of you like to make as well, I know I'm not the only busy one, but every now and then you need to treat. yo. self. 

This recipe came about by happenstance. I was browsing whole foods deciding what to get for the week.... sometimes I go in with a set list and sometimes I just wing it, browse and see what looks good, and that is honestly when some of my favorite ideas generate! Anyway, the butcher had really delicious looking crab for sale and I decided whatever I was making was going to include that crab. Risotto came to mind as I had just had an amazing creamy lobster risotto at Palacio (Los Gatos, CA - if you're local I highly recommend) and decided I would try to recreate with crab. It was De-lic-ous, like I can't believe this is homemade delicious. Now don't get me wrong, this dish probably isn't for everyone... it is rich, creamy, and crabby, but I'm guessing if you've gotten this far those things are all right up your alley. Before I over sell it, let's get to it! 

INGREDIENTS:

• 1/2 - 1/3 lb dungeness crab meat, shredded or chopped up
• 1 cup arborio rice
• 5 cups chicken broth
• 1 cup dry white wine (I used a sauvignon blanc)
• 3-4 mushrooms thinly sliced
• 2 shallots, finely chopped
• 4 cloves garlic, minced
• 2 tbsp butter
• 1 cup parmesan
• Salt & Pepper to taste

This recipe makes a full dinner for 2-4 people, or a side dish for 4-6... just depending on portion sizes! Whole recipe is as pictured in a medium-large skillet. 

DIRECTIONS:

1. 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. 
2. ​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. 
3. Add in your arborio rice, dry. Stir up for just a second so it is evenly coated and mixed with butter and veggies. 
4. Add in your white wine and ladle one cup of the chicken broth into the skillet. Cover and reduce heat to low.
5. 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. 
6. When you are down to about a cup or two of your broth go ahead and stir in the crab meat. 
7. 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. 
8. Remove from heat, serve, and enjoy!