8 cups chicken stock
2 tablespoons vegetable oil
2 tablespoons finely minced ginger (about one 1-inch piece)
5 scallions, sliced, white and green parts separated
2 cups Arborio rice
1/3 cup sake
8 ounces small-medium shrimp, halved lengthwise (I like to use rock shrimp or Laughing Bird shrimp if available)
3/4 cup frozen shelled edamame, thawed
2 tablespoons white miso
1/4 cup mirin
Zest and juice of 1 lemon
8 to 12 ounces jumbo lump crabmeat, picked through for shells
Toasted sesame oil, for garnish
Soy sauce, for garnish
Toasted shredded nori, for garnish
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