Crab and Leek Risotto

Ingredients

Unsalted butter

4 tablespoons

Leeks

2, cleaned and thinly sliced

Arborio rice

1.5 cups

White wine

1/2 cup

Chicken or vegetable broth

5 cups

Crab meat

2 cups, cooked and picked over for shells

Parmesan cheese

1/2 cup, freshly grated

Fresh parsley

2 tablespoons, finely chopped

Salt and pepper

to taste

Instructions

1. In a large saucepan, melt the butter over medium heat.
2. Add the sliced leeks to the saucepan. Sauté until they are softened and translucent, about 5 minutes.
3. Stir in the Arborio rice, ensuring it gets thoroughly coated with the butter and leeks.
4. Pour in the white wine, stirring it into the rice. Continue to cook until the wine is fully absorbed.
5. Start adding the chicken or vegetable broth in 1/2 cup increments. After each addition, stir the risotto constantly until the broth is completely absorbed before adding more. This process should take about 20 minutes.
6. Once the rice is tender and creamy, stir in the crab meat and grated Parmesan cheese. Season with salt and pepper.
7. Take the risotto off the heat and allow it to rest for a few minutes. This will help it thicken up to the perfect consistency.
8. Serve the risotto hot, garnished with a sprinkle of freshly chopped parsley. Enjoy!