Dungeness Crab Risotto

Ingredients

• 2 cups arborio medium-grain white
• 0.5 cup cooking wine dry white
• 0.8 pound crabs shelled cooked
• 1.8 cups fat-skimmed chicken broth 
• 1 tablespoon sage leaves fresh minced
• 2 cloves garlic minced
• 1 tablespoon olive oil 
• 0.8 cup onions finely chopped
• 0.5 cup parmesan cheese shredded finely
• 4 servings salt 

Equipment

• frying pan
• pressure cooker

Directions

1. In a 6-quart pressure cooker over high heat, frequently stir butter, onions, and garlic until onions are limp, about 3 minutes.
2. Add rice and stir often until it is opaque, about 3 minutes longer.
3. Add broth, wine, and 2 cups water. Stir occasionally until mixture boils, about 4 minutes.
4. 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.
5. Open pan. Stir in crab, parmesan cheese, and sage.
6. Add salt to taste.