Ingredients:
4Tbs unsalted butter
8-12 oz mushrooms: Chanterelles or mix of crimini and shiitake
1c dry white wine
3c chickent stock
1/2c finely chopped onion
1c arborio rice
12oz crabmeat
salt, pepper and Italian parsley to garnish
Saute mushrooms with 2Tbs butter and set aside. Saute onion with remaining butter, add rice and toast for 2-3 minutes. Add liquid a little at a time until absorbed each time. Add mushrooms and crab until warmed through. Season to taste and garnish with parsley.
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