Crabmeat and Oyster Mushroom Risotto

Crabmeat and Oyster Mushroom Risotto

6 tablespoons unsalted butter
6 small shallots, chopped (about 6 tablespoons)
1 1/2 cups Arborio rice (about 12 ounces
1 lb. oyster mushrooms, cleaned and coarsely chopped (about 4 cups)
2 cups plus 2 tablespoons white wine
1 cup milk
kosher salt and freshly ground black pepper
1/2 lb. lump crabmeat
1 tablespoon minced fresh herbs, such as chives or basil
6 oz. piece Gruyere cheese
whole fresh chives (optional garnish)
chopped green onions (optional garnish)
4 1/2 cups fish stock

For Fish Stock:

Makes approximately 1/2 gallon
1 pound fish bones, cut-up, non-oily, gills removed (can also use crabs, shrimp heads or a combination of each)
1 tablespoons olive oil
4 garlic cloves
1 small onion, diced
1 bunch green onions, sliced
1 stalk celery, diced
1 teaspoon salt
3/4 cup white wine
Juice of one small lemon
1 quart cold water
1 teaspoon whole black peppercorns
1 bay leaf
3 parsley stems
1 large sprig of fresh thyme or 1/2 teaspoon dried thyme
Rinse seafood under cold water, removing all blood or until water runs clear - about 5 minutes, occasionally mix up with hands.

Place stock pot on stove over medium heat. Add olive oil, garlic, onion, green onion, celery, and salt and stir. Simmer until tender, about 5 minutes. Add seafood and turn heat up to high. Stir and simmer for 5 minutes.

Add wine and lemon juice, cook about one minute. Add 1/2 quart of cold water. Add peppercorn, bay leaves, parsley stems and thyme.

Bring almost to a boil and skim off impurities. Turn down to a simmer for about 20 minutes. Turn off heat and let rest for 10 more minutes.

Line a sieve with cheesecloth and set over a container that fits best. Ladle stock into sieve, be careful not to disturb ingredients in stock or impurities will end up in stock and become cloudy. Do not pour from pot.

For the Risotto:

In a medium saucepan bring stock to a simmer, and keep at a bare simmer, covered. Melt 4 tablespoons butter in a wide shallow saucepan over medium-high heat. Add the shallots and cook for 30 seconds. Add the rice and cook, stirring constantly, for 1 minute. Add half of the mushrooms and cook for 1 minute, or until just softened. Add 2 cups wine and simmer, stirring, until absorbed, about 3 1/2 minutes. Stir in 1 cup simmering stock and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1 cup at a time, stirring frequently and letting each addition become absorbed before adding the next, until rice is tender but still al dente and creamy (it should be the consistency of a thick soup), 12 minutes. Add milk and cook, stirring, 1 minute. Add the remaining mushrooms and cook until just wilted, 1 minute. Season to taste.

Melt the remaining 2 tablespoons butter in a small skillet. Add the crabmeat, herbs, and remaining 2 tablespoons wine and cook until heated through, about 1 1/2 minutes. Season to taste.

Place a metal ring or round cookie cutter, about 2 1/2 inches in diameter, in 4 shallow bowls. Divide risotto among rings, pressing lightly on top. Spoon crabmeat mixture around risotto and remove rings. Run a vegetable peeler along the length of the Gruyere cheese to get 4 long strips and place over risotto. Garnish, if desired, with chives and green onions. Makes 4 entrees or 8 appetizers.

Instead of using rings, put risotto in bowl and place crabmeat and garnish on top.