Total Time






  • 1 cup Arborio rice
  • 6 cups chicken broth/stock
  • 1/4 cup cream (optional)
  • 1/4 cup Parmesan grated or shredded
  • 6 oz mushrooms, sliced
  • 4 Tablespoons butter
  • 2 Tablespoons shallots, finely diced
  • 1 Tablespoon salt
  • 1 lb. Orca Bay King Crab legs
  • Green onion, long cut strips (in ice cold water), to garnish


  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.