2 tbsp olive oil
300g arborio rice
1.5 L of hot chicken stock
125 mL dry white wine
300g white crab meat (either brown or spider crab)
1 small bunch of chives, snipped
200g white button mushrooms
8 baby leeks, cut at an angle into 3cm pieces
To serve
1 tomato, deseeded and diced
1 red pepper, julienned
Method
Heat the olive oil in a wide shallow pan.
Add the rice, stirring for a few minutes to coat the grains.
Pour in the wine and stir until absorbed.
Add the stock one ladleful at a time, stirring until each one is absorbed. Continue the process until the rice is tender and creamy.
Once the rice is cooked, gently stir in the crab, chives, mushrooms and leeks.
Season to taste.
Cook for a further 2 minutes.
Spoon the risotto into 4 large bowls and garnish with the diced tomato and julienne of red pepper.
