Dungeness Crab Risotto with Summer Vegetables and Mushrooms

Dungeness Crab Risotto with Summer Vegetables and Mushrooms

A majority of Americans at best have no idea what to do with beef bones, and at worst are totally grossed out by them. I happen to LOVE them. I use bone broth in something almost every day. Simply slow cooking the bones with their marrow and connective tissue in water for about ~10 hours will pull magnesium, zinc, manganese, calcium, phosphorus, selenium, iron, vitamin A, and fatty acids from them. The connective tissue will pull collagen, which contains myriad amino acids, the building blocks of soft tissue. All the odd bits together create an ultra nutritious soup and sauce base (or to just drink alone because it’s delicious). Rainshadow “soup bones” happen to be pretty special, because they are also packed with meat. They really lend themselves to ‘fall of the bone’ recipes. I made a few recipes in the last couple of weeks that highlight this gorgeous and underutilized part of the animal.

*As I said above, start with a package of bones and about 6-8 cups of water depending on how condensed you would like the broth. I tend to use less water because it is more storage efficient. I store the broth as a solid and I can add more water as I use it in recipes. Unless I know exactly what I will be using it for, I don’t season it either, minus a generous pinch of salt to help break down the tissue. This recipe does not call for the meat on the bones, but don’t waste it! Pull the bones out and any large cartilage or fat and toss those bits. Break down the meat and save it in the fridge for another recipe. Strain the broth into a large mason jar through a fine sieve and it will keep for a couple weeks in the fridge. I just pull out a quart at a time for any recipes throughout the week.

Dungeness Crab Risotto with Vegetables and Mushrooms
(serves 4)

1 quart condensed bone broth
1 cup arborio rice
1 large shallot, diced (If using a Rainshadow shallot, use a half. They’re huge!)
¾ cup dry white wine
½ lb crimini mushrooms, quartered
1 bunch Hakurai turnips, quartered
4 cloves garlic, minced
3 large green onions, sliced
4 oz camembert cheese
½ lb lump (Dungeness) crab meat
1 lb purple asparagus, trimmed and bottoms shaved. (regular asparagus is fine)
Salt and pepper to taste
Fresh parsley for garnish
Shaved parmesan for garnish (optional)

  1. Toss shallot and rice in a dry pan, stirring constantly on medium high heat until toasted, about 2 minutes.
  2. Add white wine and reduce heat to medium, stirring constantly until absorbed.
  3. Add bone broth 1 cup at a time stirring constantly until liquid is absorbed.
  4. After about 15 minutes add turnips, garlic, and mushrooms and continue stirring.
  5. In another pan, bring several cups of water to a boil with salt and blanch asparagus for 2-3 minutes. Set aside.
  6. After all bone broth is added, it is possible to need more liquid to make the rice al dente. Add a half cup of water at a time until the rice is toothsome and perfect.
  7. Add camembert, green onions, and lump crab and fold in, careful to not shred the crab. Add salt and pepper to taste if needed.
  8. Plate, serve and top with asparagus and fresh parsley (and parmesan if you’re a rebel without a cause.