Seaweed Risotto With Jumbo Lump Crabmeat

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Ingredients

1 tablespoon extra virgin olive oil

1/3 cup chopped shallots in fine dice

3 cloves of garlic in fine dice

1 1/2 cups or so Arborio Rice

5 cups (reserving 1 cup) of hot Maine Coast Sea Vegetable stock (Dashi)

1 pound hand picked Jumbo Lump Crabmeat at room temperature (30 minutes) picked over for cartilage

1 tablespoon chopped fresh tarragon

2 tablespoons of chopped chives

Juice of 1/2 lemon

1/2 teaspoon plus of Nori granules with ginger, (Maine Coast Sea Vegetables)

4 tablespoons of Nori, Maine Coast Sea Vegetables cut in julienne

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