Crab and Leek Risotto

Serves 4

2 tablespoons olive oil

2 leeks, white part only, chopped

1 clove of garlic, chopped

300g (1 1/2 cups) Arborio rice

100ml dry white wine

4 cups hot chicken stock, approximately

400g crab meat

100g mascarpone

1/4 cup chopped mixed herbs such as dill, basil and coriander

Heat oil in a large saucepan and cook leeks, covered, over low heat, stirring occasionally, until soft. Add garlic and rice and stir over low heat until coated with oil and lightly toasted. Add wine and stir over low heat until absorbed.  Add 1 cup of hot stock to rice mixture and stir over low-medium heat until stock is absorbed. Add remaining stock 1/2 cup at a time, stirring constantly, allowing each addition to be absorbed before adding the next. Add more stock if necessary, for about 25 minutes, or until rice is just tender (al dente). Stir in crab meat, mascarpone and herbs with the last addition of stock and season to taste. Remove from pan and stand, covered, for 5 minutes before serving.

The Culinary Chase's Note: According to Australian Gourmet, choose a Chardonnay to go with this dish that has been grown in a cool climate as this tends to produce a leaner, tightly structured wine with delicate peach and apple flavors. They recommend Rosemount Estate - Rose Label Orange Vineyard Chardonnay.

Comments