Crab and Mushroom Risotto

Method/Steps

1. Place marrow bones in a single layer in a shallow casserole. Bake in a 450°F until bones are lightly browned and marrow is very soft when pierced, 25 minutes. When bones are cool enough to handle, lift 1 bone at a time and tilt at an angle; use a small spoon or knife to release marrow, and shake it into a bowl. keep warm.

2. Trim and discard stem ends from mushrooms. Slice thinly.

3. In a large pan over high heat, stir mushrooms in butter until well browned, 10 minutes. Add rice and green onions; stir until rice is opaque and onions are limp, about 3 minutes. Add 1 cup broth, wine and brandy; bring to a boil, reduce heat, and simmer, stir often until liquid is absorbed. Add more broth as necessary until rice is tender.

4. Add crab and mix gently.

5. Spoon risotto into wide bowls. Top equally with marrow, cut into chunks. Sprinkle with parsley.