Risotto Crab Cakes

1 lb. crabmeat, pasteurized lump

1 cup Arborio rice

3 cups chicken stock

¼ cup finely diced red bell pepper

1 tbsp fresh chives finely chopped

1 oz sun-dried tomatoes, re-hydrated in hot water

12 oz. heavy cream

4 oz. white wine

Spinach, baby sautéed in olive oil and garlic

Procedure

1. In pot, toast rice until opaque.  Add stock 6 oz. at a time, cooking and stirring constantly.  When most of the stock has cooked into the rice, add another 6 oz of stock, until the rice is cooked, yet firm.
2. Remove from heat and cool down completely.  Set aside.
3. When rice is cooled, mix with crabmeat, being careful not to break up the crabmeat too much. 
4. Form 2 oz cakes, lightly flour and sauté in butter until heated through and golden brown on both sides. 
5. Place two cakes on bed of spinach and ladle sun-dried tomato cream sauce around the cakes.
6. For the sun-dried tomato cream sauce, reduce white wine by two-thirds.  Add heavy cream and reduce until the bubbles are the size of quarters.  Stir in sun-dried tomatoes and puree in a food processor.