1 c. freshly grated Parmigiano-Reggiano cheese, divided
1/2 c. finely chopped Italian parsley
All you do:
Pour chicken stock in a medium saucepan over medium-low heat. Bring to a simmer; cover and set aside.
Heat olive oil in a medium-sized heavy saucepan over medium heat. Add shallots and garlic; saute 2 to 3 minutes, stirring occasionally.
Add rice and stir to coat with oil. Cook until the rice becomes slightly toasted, 1 to 2 minutes. Add the wine and stir until wine is evaporated. Add 1 cup hot stock, salt and black pepper to rice. Cook, stirring constantly, until stock is absorbed. Add another cup of stock, stirring constantly until absorbed.
Add basil, mushrooms, tomatoes and 2 cups stock. Stir slowly until stock is absorbed. Add the crab and cook 2 to 3 minutes. Rice will be done when cooked on the outside with a slight “crunch” in the middle.
Add 1/2 cup stock and remove from heat. Stir in 1/2 cup cheese and divide evenly among 6 bowls. Garnish each bowl with remaining cheese and parsley. Serve immediately.