Greg Higgins, Higgins Restaurant, Portland, Ore.

5 cups water

1 cup dry white wine

2 Tbsp. minced garlic

4 Tbsp. minced shallots

2 Tbsp. fresh thyme leaves (or 1 tsp. dried)

1 1/2 cups arborio rice (risotto)

1 tsp. minced lemon zest

2 Tbsp. extra-virgin olive oil

1 cup grated parmigiano reggiano

1 pound Alaskan crab meat (Dungeness)

8 pieces cooked crab legs and claws for garnish

1 bunch green onions (bias cut 1/8 inch)

Salt and pepper, to taste

Lemon, for garnish

Bring water and wine to a low simmer in a saucepan. In a large, heavy saucepan sauté the garlic, shallots, thyme, arborio rice and lemon zest with the olive oil for 5 minutes, stirring frequently.

With the heat on medium, add 1/4 of the hot water and wine mixture, allowing the rice to come to a low boil and absorb all the liquid. Gently stir the risotto mixture between additions of stock, taking care to avoid scorching. Repeat this process until the rice has reached your desired doneness (al dente, preferably).

Fold in 2/3 of the cheese, the crabmeat and most of the onions (reserving a small amount for garnish). Cover the risotto pan and allow it to sit in a warm place for 5 minutes. Steam the crab legs in the remaining water and wine mixture.

To serve, place a portion of risotto on each plate, arrange two crab legs, a lemon wedge and a sprinkle of green onions over the rice.

Serves 4

(As the chef is from Oregon, he suggests accompanying this dish with a chilled Oregon pinot gris; however, any good pinot gris from northern California or Oregon should do the trick.)