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1
Preheat the oven to 375.
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2
On a rimmed baking sheet, toss the mushrooms with 2 tablespoons of the olive oil and season them with salt and pepper.
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3
Scatter half of the butter around the mushrooms and roast for 20 to 25 minutes, until they are tender and lightly browned.
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4
Meanwhile, in a medium saucepan, combine the fish stock with 2 cups of water and bring to a simmer.
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5
Keep warm over very low heat.
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6
In a large saucepan, heat the remaining 1/4 cup of olive oil.
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7
Add the onion and a generous pinch of salt and cook over moderate heat, stirring, until softened, about 3 minutes.
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8
Add the rice and cook, stirring, until well coated with oil, about 1 minute.
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9
Add the wine and cook, stirring, until absorbed.
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10
Add 1 cup of the warm stock and cook, stirring constantly, until nearly absorbed.
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11
Continue adding the warm stock 1/2 cup at a time, stirring constantly and allowing the stock to be nearly absorbed between additions.
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12
The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total.
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13
Stir the mushrooms, the 2 tablespoons of Parmigiano and the remaining 2 tablespoons of butter into the risotto and season lightly with salt and pepper.
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14
Gently fold in the crabmeat; stir in 1 or 2 tablespoons of water if the risotto is too thick.
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15
Spoon the risotto into shallow bowls and garnish with the chervil.
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16
Pass additional cheese at the table.
