Orca Bay King Crab and Mushroom Risotto

Instructions

1. In a large sauté pan melt 2 tablespoons butter on medium high heat and sauté shallots until translucent.
2. Add rice and lightly toast for 5 minutes or until light brown stirring with a wooden spoon. Add 1 cup stock, pinch of salt and stir. Allow rice to absorb the stock. Continue to add stock in 1 cup increments and stir. Continue until rice is fully cook and creamy in texture about 20-30 minutes.
3. In a separate pan melt the remaining 2 tablespoons of butter on high heat and sauté mushrooms. Separate a small portion of cooked mushrooms to the side for garnish. Add the remaining mushrooms to the rice with optional cream and Parmesan.
4. To plate: Start with a round, mound of rice and top with a little cooked mushroom and then large pieces of King Crab. Top with green onion curls.