Saturday was a good day at the Warrenton Farmers Market. I was able to find golden oyster mushrooms from Waterford Run Forge; garlic chives and wood nettles from Happy Vibes Farm and crab meat from Logan’s 24/7 Seafood all in a risotto. Creamy, crabby, mushrooms and herbs. I hope you like it.

1 stick butter
4 ounces olive oil
1 yellow onion diced
2 cups golden oyster dicedmushrooms from Waterford Run Forge and Farm
4 cups vegetable stock
2 cups clam broth
1 cup white wine
2 cups arboreal rice
1 tablespoon Old Bay seasoning
5 anchovies diced
1 cup wood nettles Happy Vibes Farm
1/4 cup garlic chives
1/4 teaspoon ginger
1/4 teaspoon clove
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
2 teaspoons minced garlic
16 ounces lump crab meat
8 ounces Parmesan cheese

In a large skillet on medium add butter and oil.

Add broth and clam juice in a large sauce pan

Add onions and mushrooms then sauté for 6 minutes.

Add rice and cook for 5 minutes stirring occasionally.

Add broth 1 cup at a time. Stirring until liquid is absorbed before adding more broth. Add broth until rice becomes Al dente.

Add add anchovies, Old Bay, ginger, garlic, clove and

When adding last cup of broth add nettles and chives.

When almost absorbed add Parmesan cheese.

Add crab meat.

Serve in a bowl topped with Parmesan cheese.