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1
Heat the chicken stock in a medium saucepot and keep warm.
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2
Coat a straight-sided pan with the vegetable oil and set over medium heat.
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3
Add the ginger and scallion whites and cook until aromatic, 3 to 4 minutes.
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4
Add the rice, sprinkle with salt and cook for a minute or two to toast the rice.
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5
Deglaze with the sake and cook for about a minute to allow the alcohol to burn off.
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6
Add a few ladles of hot stock to the rice, just enough to cover, and cook, stirring constantly, until the rice has absorbed the stock.
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7
Add a few more ladles of stock and repeat.
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8
You will do this 4 to 6 times, until all of the stock is absorbed and the rice is cooked through but still has a nice bite to it.
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9
The whole process should take about 20 minutes.
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10
Once the rice is cooked, stir in the shrimp and edamame and let the heat of the rice gently cook the shrimp.
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11
Once the shrimp have turned opaque, stir in the miso paste.
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12
Beyond this point, do not let the risotto boil; miso tastes bitter if it boils.
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13
Check the seasoning and adjust the salt as needed.
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14
Add the mirin, lemon zest and juice and scallion greens and gently fold in the crabmeat.
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15
To plate, spoon a generous amount of risotto into a serving bowl, drizzle with a little sesame oil, add a splash of soy sauce and top with some nori.
