Crab and Pea Risotto

The Spouse and I decided that one night this weekend we'd have a nice dinner together. We'd thought of just doing crab legs but opted instead to make risotto out of them. The peas were an "I'm SICK of Winter" addition, but added nice texture to the overall dish.

Crab and Pea Risotto
3 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, chopped
1 1/2 cups arborio rice
1 cup white wine
3 1/2 cups chicken broth
crab meat from 4 king crab legs (about 8 oz)
1/2 cup frozen peas
6 shitakee mushrooms, coarsely chopped
1/2 cup grated parmesan cheese

Heat large skillet over medium heat. Add olive oil and heat thru. Add in onion and garlic, sautee until onion is lightly browned. Add in rice and sautee until translucent, stirring frequently. Add in wine, stirring constantly until absorbed.

Add in chicken broth, approximately 1/2 cup at a time, stirring constantly and never letting mixture get completely dry, until broth is absorbed and rice is al dente. When adding in the last 1/2 cup, add in the crab, peas and mushrooms. When broth is almost completely absorbed and the crab is heated through, stir in parmesan cheese. Remove from heat, stirring constantly until cheese is fully incorporated into the risotto. Serve immediately.

Wine Pairing: We had this dinner with a bottle of Ayler Kupp 2003 Riesling Auslese.