Crab Cakes & Truffle Mushroom Risotto

Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring occasionally, until softened and lightly browned, 3-4 minutes.

Add rice, 1 TBSP plain butter (2 TBSP for 4 servings), and a big pinch of salt (we used ½ tsp; 1 tsp for 4). Cook, stirring often, until rice is translucent, 1-2 minutes.

Add 1 cup simmering water and stock concentrates to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed.

Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.

Gently pat crab cakes* dry with paper towels; season all over with salt and pepper.

Heat a large drizzle of oil in a medium pan (second large pan for 4 servings) over medium heat. Add crab cakes and cook, undisturbed, until crisp and browned on bottom, 4-6 minutes. Gently flip and cook until lightly browned on bottom, 2-3 minutes.

Add 1 TBSP plain butter (2 TBSP for 4) and swirl to coat crab cakes. Cook until browned and cooked through, 1-2 minutes more.

Turn off heat; transfer to a plate. Pour any remaining butter from pan over crab cakes; cover with foil to keep warm.

Add cream sauce base to pan with risotto; stir to combine. Cook until slightly thickened, 1-2 minutes.

Remove from heat; stir in truffle butter (for a subtler flavor, use less truffle butter or simply replace with plain butter) and half the parsley (save the rest for serving) until melted and combined. TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If risotto seems too thick, stir in a splash of water.

Taste and season with salt and pepper.

In a large bowl, toss mixed greens with dressing until coated.