When I returned from my trip to Seattle (where I was spoiled with a Joule of an experience :-)..), I brought back some King Crab and saved the shells and some of the meat. Made the crab stock with the left-over shells and used the meat in the risotto. Was delicious. The other thing I made note of is stirring does make a difference. I went through a string of making it in the pressure cooker and it's good, but this time (second in a row) I used the Thermomix and it didn't fail to perform. So creamy. With the crab stock, it doesn't get much better.
