Lemon Risotto With Garlic Crab

• 1 lb lump crabmeat
• 2 garlic cloves, smashed real fine
• 4 1/2 cups low sodium chicken broth or 4 1/2 cups low sodium vegetable broth
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 3 shallots, finely chopped
• 1 1/2 cups arborio rice
• 1 tablespoon grated lemon zest
• 1 teaspoon fresh leaf thyme
• 2 teaspoons kosher salt
• 1/2 - 1 teaspoon fresh ground pepper
• 3 tablespoons toasted slivered almonds

1. Place crabmeat in a medium bowl; pick through for any shells and discard. Add garlic and toss very well. Refrigerate, for at least 20 minutes.
2. In a large saucepan, bring broth to a boil; reduce to simmer. Add lemon juice and keep warm on back burner.
3. In a large, heavy-bottomed saucepan over medium heat, add 1 tablespoon olive oil.
4. When just smoking, add shallots and stir quickly with a wooden spoon until lightly golden and tender.
5. Add rice and stir 1 minute to coat.
6. Add 1/2 cup hot broth, stirring constantly.
7. Continue cooking until almost all liquid is absorbed, and then add another 1/2 cup of broth.
8. Repeat until rice is tender and almost all broth has been used, 25-30 minutes.
9. Remove from heat and add crab; stir until blended.
10. Add 1/4 cup broth, remaining tablespoon olive oil. lemon zest, thyme and toasted almond slivers; stir to combine.
11. Season with salt and pepper.
12. Serve with a nice salad of sliced tomatoes with a nice vinagrette, and white wine.

lump crabmeat, garlic, chicken broth, lemon juice, extra virgin olive oil, shallots, arborio rice, lemon zest, fresh leaf thyme, kosher salt, fresh ground pepper, almonds

Taken from www.food.com/recipe/lemon-risotto-with-garlic-crab-190438 (may not work)