Lemon Risotto With Garlic Crab - cooking recipe

Ingredients

1 lb lump crabmeat
2 garlic cloves, smashed real fine
4 1/2 cups low sodium chicken broth or 4 1/2 cups low sodium vegetable broth
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
3 shallots, finely chopped
1 1/2 cups arborio rice
1 tablespoon grated lemon zest
1 teaspoon fresh leaf thyme
2 teaspoons kosher salt
1/2 - 1 teaspoon fresh ground pepper
3 tablespoons toasted slivered almonds

Preparation

Place crabmeat in a medium bowl; pick through for any shells and discard. Add garlic and toss very well. Refrigerate, for at least 20 minutes.
In a large saucepan, bring broth to a boil; reduce to simmer. Add lemon juice and keep warm on back burner.
In a large, heavy-bottomed saucepan over medium heat, add 1 tablespoon olive oil.
When just smoking, add shallots and stir quickly with a wooden spoon until lightly golden and tender.
Add rice and stir 1 minute to coat.
Add 1/2 cup hot broth, stirring constantly.
Continue cooking until almost all liquid is absorbed, and then add another 1/2 cup of broth.
Repeat until rice is tender and almost all broth has been used, 25-30 minutes.
Remove from heat and add crab; stir until blended.
Add 1/4 cup broth, remaining tablespoon olive oil. lemon zest, thyme and toasted almond slivers; stir to combine.
Season with salt and pepper.
Serve with a nice salad of sliced tomatoes with a nice vinagrette, and white wine.