1 lb Super Claw crab meat
8 cups vegetable stock or fat free chicken stock
2 cups baby bella mushrooms, sliced
parmesan cheese, grated
2 cups arborio rice
1 cup white wine
1 clove garlic, diced
1 tablespoon olive oil
3 tablespoons butter
2 shallots, minced
Ground pepper
Salt
Begin by heating vegetable (or chicken) stock in a small pot on low heat. In a medium size heavy sauce pan, saute garlic with one tablespoon of olive oil. Add mushrooms, salt and pepper to taste and cook for 2 minutes. In the same pan, add 1/2 cup of vegetable stock and let the mushrooms cook for about 5 minutes - set aside.
Once mushrooms have been set aside, add butter to the pan and set to medium-low heat. Proceed to add shallots and saute for 1-2 minutes. Add rice mixing well until well coated and translucent - about 2-3 minutes. Now add wine, salt and pepper and mix well until it's absorbed into the rice. Ladle 1 cup of stock into rice and mix until all stock is absorbed - add another ladle - continue adding and stirring until all broth is absorbed (about 20-25 minutes). Finally add mushrooms and parmesan cheese. Mix well and serve!