Herb Orzo Risotto with Crab and Corn

For the entree:

• Heat the stock in a small saucepan over low heat.
• In 3 quart saucepan, heat olive oil over medium heat. Add white parts of scallions and saute, stirring frequently, about 2 minutes. Add orzo and stir about 3 minutes to toast. Season with salt & pepper. Toss in the garlic.
• Pour in the wine and stir constantly until the wine is evaporated, about 2 minutes. Ladle in the stock, about a ½ cup at a time, stirring constantly. When liquid is absorbed, add the next ½ cup stock. Continue this process for about 8 minutes. Taste and season if needed. Turn off heat.
• Make bechamel in same 1.5 quart saucepan used prior. Add bechamel gradually to the risotto. You may not need the full bechamel recipe. You want the consistency to be a little creamy but not soupy. Add crab, corn, anchovies, lemon juice, and Old Bay seasoning to risotto until heated through, just a couple of minutes.
• Plate. Garnish with scallion light green and green parts, and fresh parsley and serve.

For the Bechamel:

• Melt butter over medium heat. Whisk in flour and cook 1 minute. Whisk in milk bring to boil, reduce to simmer for 10 minutes.