I usually serve this combination of shellfish, tomato, and gremolata, that magic trio of lemon zest, garlic, and parsley, as a linguine or spaghetti dish, but I find that it also makes a very sprightly risotto.
Heat the chicken stock to boiling in a saucepan, then reduce the heat and hold at a simmer.
Heat the olive oil in a large sauté pan or skillet over medium heat. Sprinkle the shellfish with salt and pepper, add it to the pan, and sauté it quickly. If you are using crabmeat, just warm it in a little butter for a minute.
Heat the butter in a wide heavy saucepan over low heat. Add the onions and cook until translucent, about 5 minutes. Add the rice and cook, stirring to coat with butter, until opaque, 3 to 5 minutes.
© 1998 Joyce Goldstein. All rights reserved.