Rat crab risotto

Add the straw crab to water containing 1.5% salt in salt and boil for about 15 to 20 minutes. Put it in with your back down.

Remove from the hot water and once the heat is gone, split the crab shell and remove the loosened fry and the utiny cow. Crab shells are used as containers so keep them.

Heat the pot, melt the butter and fry the onions. Add the chopped mushrooms and cubed zucchini and fry over low heat.

Add olive oil, salt and pepper. When the whole thing is soft, add the Italian rice and lightly stir-fry. Add some white wine to this.

Add 3 cups of boiled broth and mix in the loosened straw crab meat. Set the timer to 18 minutes over medium heat.

Simmer the whole thing while mixing well, and once the water is low, add the remaining bouillon in several portions. If the broth seems to be thick, add water to the broth to adjust the thickness. Add the cut cherry tomatoes into comb sliced ​​pieces and simmer them further.

For about 18 minutes, when the rice is in moderate amounts and al dente, turn off the heat and add butter, parmesan, parsley, salt and pepper. It's a good idea to taste it at this time and adjust the saltiness. Serve it on a crab shell and topped with crab urinals, chop tomatoes and parsley if desired.