Wash and dry produce.

Halve, peel, and dice onion. Pick parsley leaves from stems; roughly chop leaves.

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.

Divide risotto between plates. Top with crab cakes. Grate half the Parmesan over top. Garnish with remaining parsley. Serve with salad on the side and grate remaining Parmesan over top.