6 tablespoons olive oil, divided
1⁄3 cup onion, minced
1 1⁄2 tablespoons garlic, minced
1 cup Arborio rice
1⁄4 cup white wine
4 cups chicken stock, heated
1⁄4 cup shrimp, shelled, deveined, and each cut into 4 pieces
1⁄8 teaspoon cayenne pepper
1⁄2 cup whole canned tomatoes, drained and diced small
1⁄4 cup lump crab meat
3 tablespoons chopped fresh parsley
1⁄4 teaspoon salt
Heat 4 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the onion and sauté until translucent – approximately 5 minutes. Add the garlic and cook until light golden brown – approximately 1 minute. Stir in rice and cook until golden brown – approximately 2 minutes. Then add white wine and reduce until almost dry.
Add the stock to the rice a ladle at a time, stirring constantly and allowing the stock to be absorbed between each addition. When last ladle of stock is added, add the shrimp and cayenne pepper and continue to cook until the liquid is absorbed and the rice is tender. It should take about 20-25 minutes.
Add the tomatoes and turn the heat to low.
Add the crab meat and cook until warmed through – approximately 1-2 minutes. Add parsley, salt, and remaining 2 tablespoons of olive oil.