1 onion, chopped 4 cloves garlic, minced 2 Tablespoons olive oil 1 cup aborio rice Shells from 1 crab Meat from 1 crab 1/2 pound shrimp, shelled and deveined 4-5 cups vegetable or chicken stock 1-2 cups Parmesan cheese, finely shredded Salt and pepper to taste Parsley, chopped 1 Tablespoon butter
Heat the vegetable or chicken stock over medium-low heat in a small saucepan. Add the crab shells and simmer for 15 minutes. Strain the broth.
Heat a large pan (dutch oven) with olive oil over medium heat. Add the garlic and onions; sauté for 3-4 minutes or until the onions are tender. Add the rice and sauté until the rice turns somewhat translucent.
Ladle one cup of the stock into the risotto, stirring constantly until the liquid is absorbed by the rice. Continue to add one cup of stock at a time the same way as the first. Make sure that you constantly stir the mixture. This process should take about 20 minutes. Towards the end start testing the rice. The consistency should be al dente, tender with a slight bite to it. Adjust seasonings to taste with salt and freshly ground black pepper.
Add the crab and shrimp meat and continue to stir until they are done, about 3-5 minutes. Stir in the parsley and butter. Season to taste with salt and freshly ground black pepper and serve with Parmesan cheese.