Crab Cakes over Risotto Fra Diavolo

Heat a large drizzle of olive oil In a large pan over medium heat. Add garlic. Set aside 1 tsp shallot; add the rest to pan. Cook until fragrant, about 2 minutes. Stir in rice, oregano, a pinch of salt, and ¼ tsp chili flakes (add up to ¼ tsp more if you like spicy food). Stir until rice is translucent, about 30 seconds.

Add stock, ½ cup at a time, to pan with rice, stirring after each addition. Allow rice to absorb most of stock before adding more. Repeat process until rice is just al dente, 20-25 minutes. Add crushed tomatoes, ½ tsp sugar, and ½ tsp salt. Increase heat to medium high and cook until creamy, 5-7 minutes. Turn off heat.

Once risotto has simmered for 10 minutes, heat a large drizzle of olive oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Add crab cakes and cook until browned and crispy, 4-6 minutes per side. Turn off heat.

In a second medium bowl, whisk together the juice from 2 lemon wedges, a large drizzle of olive oil, reserved shallot, ¼ tsp sugar, and a pinch of salt and pepper. Toss in mixed greens until thoroughly coated. Place 2 TBSP butter in a small microwave-safe bowl. Microwave on high until just softened, about 10 seconds (if melted, start over). Stir in half the lemon zest, a pinch of remaining chili flakes, and salt.