DUNGENESS CRAB RISOTTO WITH FENNEL ENJOY DAN::

DUNGENESS CRAB RISOTTO WITH FENNEL by CHEF DAN:

Serves 4

INGREDIENTS:

1 fennel bulb with tops

1/2-teaspoon fennel seeds

8 crimini mushrooms, sliced

3 cups chicken stock

1 cup fish stock or clam juice (boil the crab butter and shells for stock)

1 cup risotto

1 shallot, finely chopped

3 garlic cloves, chopped

3 tablespoon butter

1 fennel bulb with tops

1/3-cup white wine

2 tablespoon fresh snipped chives

1-2-cups crab meat

1/2-cup Parmesan cheese

DIRECTIONS:

1.   Trim fennel bulbs, reserving tops, quarter bulbs longwise and slice.

2.   Snip fennel tops to get 1 tablespoon; set aside.

3.   Bring both, clam juice to a simmer in a saucepan; keep warm.

4.   Melt 2 tablespoons butter in a skillet over medium-low heat when sizzling.

5.   Add fennel, fennel seeds, mushrooms, shallots and sauté for 4 minutes; add garlic and sauté 1 minute.

6.   Add rice and increase heat to medium, stir until rice begins to look translucent, 3-4 minutes.

7.   Add white wine and stir until liquid is absorbed, about 1 minute.

8.   Ladle 3/4-cup warm broth and cook at a strong simmer, stirring until absorbed, about 2 minutes.

9.   Continue adding broth 3/4-cupfuls at a time, stirring until almost the broth is absorbed, before adding more.

10.                Cook until rice is tender but still firm to bite and risotto is creamy takes about 20 minutes.

11.                Remove from heat and stir in remaining butter and Parmesan cheese, half the chives and half the fennel tops.

12.                Gently fold in the crab.

13.                Season with sea salt and freshly ground black pepper to taste.

14.                Spoon in to a shallow bowl and garnish with remaining chives, and remaining chopped fennel tops.

ENJOY DAN:                                                     HALLELUJAH!!