2 C of arborio rice
3 to 3 1/2 C Green Crab Stock For Chowders
About 1 Tbsp oil (such as olive or vegetable oil)
1/2 white or yellow medium sized onion, chopped
5 baby bella mushrooms, thinly sliced
6 littleneck clams, scrubbed and washed
6 prepared female green crabs, leave the roe intact on the body, roe from carapace removed and set aside
12 large shrimp, peeled, butterflied, and deveined
12 sea scallops, tough muscles removed
5 squid, scored and cut into bite-size or cut into rings
About 10 squid tentacles
About 1/2 C frozen peas, microwaved for about 30-40 seconds, drained
5 chives plants, nipped with scissors or chopped
About 1 1/2 to 2 Tbsp fish sauce
Cook the rice with 2 1/2 cups of stock.
While the rice is cooking heat a large pan with oil over medium high heat. Add onion and cook until it is soft and translucent. Add mushrooms and cook until they are wilted. Add the clams and crabs, cook until the clams are partially opened, about 5 minutes. Add shrimp, scallops, squid, and squid tentacles. Cook until the shrimp are opaque and curled up (the scallops and squid will take less time). Scatter the roe and cook until they become solid. Stir in rice, peas, and another 1/2 to 1 cup of stock to moisten the rice. At the last 1-2 minutes add chives and season with fish sauce to taste.