4 Servings

Preparation: 10 minutes

Cooking: 20 minutes

INGREDIENTS

• 11 1/2 oz. (320 g) Arborio rice
• 1/4 cup (60 ml) extra-virgin olive oil
• 8-10 small crabs, cut into quarters
• 5 cups (1.2 l) hot fish stock
• 3 1/2 tbsp. (50 ml) white wine
• 3 1/2 oz. (100 g) squash blossoms, cleaned and rinsed
• 1 1/2 tbsp. (10 g) grated Pecorino Romano
• 2 1/2 tbsp. (15 g) grated Parmigiano-Reggiano
• 1/3 cup plus 1 1/2 tbsp. (100 ml) extra-virgin olive oil
• 1 tbsp. pine nuts
• 1/4 clove garlic
• 1 tbsp. minced fresh parsley
• salt and pepper

INSTRUCTIONS

1. Put the squash blossoms, pine nuts, grated Pecorino and Parmigiano, garlic, and olive oil in a blender, and puree. Season with salt and pepper to taste.
2. In a saucepan, heat the olive oil until hot. Add the rice and toast it for a few minutes, stirring continuously.
3. Add the white wine and cook until it has evaporated completely.
4. Add the crabs and let them cook.
5. Pour in lightly salted hot broth in increments.
6. When all the liquid has been absorbed by the rice, but when it is still al dente and the crabs are cooked, remove from the heat.
7. Stir in the extra-virgin olive oil and the squash blossom pesto.
8. Serve sprinkled with the minced parsley.