Lemony Crab Risotto with Prosecco and Chive Ingredients: * 1 pound lump crab meat * 8 Tablespoons butter (reserve 2 Tablespoons) * 1 cup chopped shallots * 2 cups Arborio rice * 1 cup Prosecco * 8 cups chicken or vegetable stock * Juice from 1 lemon * Zest from one lemon (for garnish) * 1/2 cup chopped chives (reserve half for garnish) * 1 cup freshly grated Parmesan cheese (reserve 1/8 cup for garnish) * Salt and pepper Method: 1: Prepare lump crab meat and set aside. 2: Bring the stock to a simmer in a saucepan. Keep the stock simmering as you use it. 3: In a 4 quart saucepan, heat 6 Tablespoons butter on medium heat. Add the shallots and cook for a few minutes until tender. Add the rice and cook for 2 minutes more, stirring until well coated. 4: Add the Prosecco. Stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid
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