Crab Risotto

Pour the seafood stock into a small pot and place over medium-low heat to keep warm.

In a large pan over medium heat, melt 1 tablespoon each of the butter and olive oil. Add the shallot and ½ tablespoon of the minced garlic and sauté until fragrant, about two minutes.

Add the thyme, rice, and ½ teaspoon of the salt. Toast the rice until most grains are translucent, about one to two minutes, stirring constantly.

Add ½ cup of the wine and stir until it’s mostly absorbed, approximately three minutes. Add one cup of the warmed seafood stock, adjust the heat to low, and cover. Cook for about eight minutes, stirring occasionally, until the liquid is absorbed. Add another cup of stock and repeat.

After the third round of stock, test the rice for doneness. If it is still too hard in the center, add more stock, ½ cup at a time, allowing the liquid to absorb between additions. The final risotto should be thick but loose and easy to stir. Remove from the heat, stir in the parsley, and set aside.

In another pan, heat the remaining tablespoon of the olive oil over low heat and sauté the rest of the garlic until fragrant, about two minutes.

Add the remaining ½ cup of wine and allow to reduce by about half, about five minutes.

Add the remaining butter one tablespoon at a time, whisking between additions to emulsify the butter and form a thick sauce.

Add the remaining ½ teaspoon of salt and whisk in the water one tablespoon at a time until smooth.

Carefully fold in the crab meat. Add the crab and sauce to the risotto, using a spatula to gently fold everything together.

Finish with a generous squeeze of lemon and serve.