Heat olive oil in a large pan or ceramic dutch oven over high heat.

When oil is shimmery, add diced onions, mushrooms, and shallots.

When vegetables are slightly browned, add butter and stir.

Lower heat to medium-low, add rice, stir well.

Let rice brown just slightly (think "toasted" for a little flavor)

Add a little bit of stock and vermouth (optional!!)- just enough to keep the consistency liquid.

Stir frequently until rice thickens.

Add a more stock 1 ladle full at a time to keep the risotto barely liquid while cooking. Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick.

When your stock is gone, and the risotto has become thicker add the salt and pepper, taste and add more salt if necessary.

If the rice is too crunchy for your taste, add a little water and proceed with the steps above. Risotto should be slightly al dente- just a slight, teeny crunch when bit. If you over cook the rice, it will become a bit gummy- but its all individual taste.

Add crabmeat- if cooked, just at the end to warm it up. If using uncooked crab give it about 5 minutes to cook thoroughly. You don't want it overcooked or it will be gummy and fishy.

When risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.

Garnish with green onions and fresh grated parmesan cheese, enjoy warm!