Step 1

Heat 5 cups of stock in a small pot to a simmer, then keep warm. Meanwhile, reserve about half a cup of corn to stir into risotto just before serving and set aside. Combine remaining cup of stock with remaining corn in a blender or food processor. Process until pureed, adding more stock if needed to help loosen mixture. Set aside corn puree.

Step 2

Heat a large pan over medium heat with enough oil to cover bottom. Add onion and cook until translucent, about 5 minutes. Do not allow to brown. Add rice to pan and cook until the grains begin to toast, picking up a lightly golden color, about 3 minutes.

Step 3

Carefully stir in wine and cook until absorbed into rice. Then, add a ladle of broth to pan, stirring regularly while allowing stock to be absorbed.

Step 4

After rice has absorbed most of first ladle of stock, add another ladle. Continue this process until the rice is al dente but no longer raw in the middle. This should take approximately 25 minutes. If you run out of stock before rice has fully cooked, simply add more stock or water to pan as needed.

Step 5

To finish the risotto, stir in corn puree, corn kernels, crab meat, butter, and scallions. Risotto should be a creamy, saucy consistency. Allow to heat through, then remove pan from heat.

Step 6

Check risotto for seasoning, adding salt if needed. Serve on preheated plates, if desired. Enjoy immediately.