Dungeness Crab Risotto

Ingredients

• 1 tablespoon butter or olive oil
• 3/4 cup finely chopped onions
• 2 cloves garlic, minced
• 2 cups arborio or medium-grain white rice
• 1 3/4 cups fat-skimmed chicken broth
• 1/2 cup dry white wine
• 3/4 pound shelled cooked Dungeness crab
• 1/2 cup finely shredded parmesan cheese
• 1 tablespoon minced fresh sage leaves
• Salt

Preparation

1. 1. In a 6-quart pressure cooker over high heat, frequently stir butter, onions, and garlic until onions are limp, about 3 minutes. Add rice and stir often until it is opaque, about 3 minutes longer. Add broth, wine, and 2 cups water. Stir occasionally until mixture boils, about 4 minutes.
2. 2. Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 lb.); adjust heat to stabilize cooking rate. Cook 6 minutes. Release pressure quickly, running cold water over pan.
3. 3. Open pan. Stir in crab, parmesan cheese, and sage. Add salt to taste.