Risotto with Dungeness Crab & Veggies

An important aspect of this recipe is having very good friends who live on the waterfront and have a boat and a crab pot (in our case, Ken & Sue).

1 crab, shelled
1 medium onion or 2 shallots, finely chopped
About 2 oz thick cut proscuitto, or one slice thick cut bacon, chopped (I used bacon)
4 cloves of garlic, minced
1 cup arborio rice
2 tbs olive oil
1 tbs (or more) butter
About 1/4 tsp red pepper flakes
About 1 quart chicken or veggie broth, or crab stock
Pinch of saffron threads
Veggies, chopped (I used red bell pepper, snow peas, zucchini, broccoli)
Salt & pepper
Grated parmesan or romano

(note: sundried tomatoes are pictured but not used-we added cherry tomatoes just before serving).

Saute the bacon in the olive oil over medium low heat in a large dutch oven.  When about 1/2 done, add the onions and the pepper flakes.  Cook until soft.  Add the garlic, and cook for about two more minutes.  Add the rice, stir, and spread evenly over the bottom of the pot.  Let cook about 2 minutes, stir, and cook another 2 minutes or until very lightly browned.

Warm the broth, and add to the rice, about 1 cup at a time, stirring.  Slowly simmer and add stock as necessary as the rice absorbs it.  After about 15 minutes or so, add the veggies.

Keep simmering and adding stock until the rice is cooked.  The rice should have a firm texture, but not be chewy.  Stir in the butter, and add salt and ground pepper to taste, and then stir in the crab.  Serve with the grated cheese.