Truffled Shrimp And Crab Risotto

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12 ounces medium shrimp

6 cups water

1 tablespoon butter

2 teaspoons white truffle oil

1/4 cup minced shallots

1 cup Arborio rice or other short-grain rice

1/2 cup dry white wine

3/4 teaspoon salt

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

2 teaspoons fresh lemon juice

8 ounces lump crabmeat, shell pieces removed

Chives (optional)

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