Dungeness Crab And Cauliflower Risotto | Tom Gore Vineyards

Ingredients

• 1 Live Dungeness crab
• Reserved Dungeness crab leg shells
• 5 Cups water
• 5 Garlic cloves
• 1 Yellow onion; roughly chopped
• 2 Carrots; roughly chopped
• 3 Pieces celery; roughly chopped
• 2 Bay leaves
• 3 Sprigs parsley
• 1 Tablespoon whole black peppercorn
• 1/2 Head cauliflower
• 1/2 Cup heavy cream
• 2 Shallots; finely minced
• 1/4 Cup butter
• 1 1/2 Cups Tom Gore Vineyards Chardonnay
• 1 Cup Arborio rice
• 3 Tablespoons olive oil
• 1/2 Tablespoon Meyer lemon; juiced
• Salt and pepper
• Purslane for garnish