Lemon Risotto With Garlic Crab

I like different types of risotto's, and this one with crab, how can that be bad? "O, The Oprah Magazine, 08/04."

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  lb lump crabmeat
• 2  garlic cloves, smashed real fine
• 4 1⁄2 cups low sodium chicken broth or 4 1⁄2 cups  low sodium vegetable broth
• 3  tablespoons fresh lemon juice
• 2  tablespoons extra virgin olive oil
• 3  shallots, finely chopped
• 1 1⁄2 cups arborio rice
• 1  tablespoon  grated lemon zest
• 1  teaspoon  fresh leaf thyme
• 2  teaspoons kosher salt
• 1⁄2-1  teaspoon fresh ground pepper
• 3  tablespoons  toasted  slivered almonds

Directions

1. Place crabmeat in a medium bowl; pick through for any shells and discard. Add garlic and toss very well. Refrigerate, for at least 20 minutes.
2. In a large saucepan, bring broth to a boil; reduce to simmer. Add lemon juice and keep warm on back burner.
3. In a large, heavy-bottomed saucepan over medium heat, add 1 tablespoon olive oil.
4. When just smoking, add shallots and stir quickly with a wooden spoon until lightly golden and tender.
5. Add rice and stir 1 minute to coat.
6. Add 1/2 cup hot broth, stirring constantly.
7. Continue cooking until almost all liquid is absorbed, and then add another 1/2 cup of broth.
8. Repeat until rice is tender and almost all broth has been used, 25-30 minutes.
9. Remove from heat and add crab; stir until blended.
10. Add 1/4 cup broth, remaining tablespoon olive oil. lemon zest, thyme and toasted almond slivers; stir to combine.
11. Season with salt and pepper.
12. Serve with a nice salad of sliced tomatoes with a nice vinagrette, and white wine.