Instructions: This lovely dish is popular in small trattorias and restaurants in Trieste.

From the Polenta, Rice and Barley chapter.

3 tablespoons extra-virgin olive oil or 3 tablespoons unsalted butter (or a combination totaling 3 tablespoons)

1/2 cup minced onion
2 1/2 cups Italian short-grain rice
1/2 cup white wine
6 1/2 cups hot fish or vegetable stock or broth 3/4 cup fresh baby peas
1 pound cooked crab meat, cut or torn into shreds or strips

In a large wide pot over medium-low heat, heat the oil and/or butter. Add the onion and saute until translucent. Add the rice and continue stirring so that the rice toasts. It should become opalescent after a couple of minutes. Stir in the wine and cook, stirring, until the wine has evaporated. Add 1/2 cup of the broth and keep stirring until it has been absorbed. Lower the heat so the ingredients are simmering. Continue adding the broth, one ladle at a time, until the liquid is almost evaporated and the rice is almost the desired consistency.

(Total cooking time will take about 20 minutes from the time you finish toasting the rice.) Five minutes before the risotto is done, toss in the peas and stir thoroughly. One minute before the risotto is done, gently stir in the crab meat.

Serve immediately in flat bowls or on a broad plate. Do not serve cheese.

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