Crab and Leek Risotto

There’s a sense of accomplishment when a meal looks great, tastes great but isn’t fussy.  Even though this dish requires some stirring, it’s not a daunting task so don’t be put off by this because the end result is a delicious, creamy risotto. The fresh herbs liven up this risotto and compliments the delicate flavor of the crab meat. Crabmeat is a good source of minerals such as calcium, copper, zinc, phosphorus and iron, while having lower levels of fat and carbohydrates. It is also rich in chromium, which helps insulin to metabolize sugar, and thereby lowers the blood glucose levels in the body which is good for diabetics.

Serves 4
recipe adapted from Australian Gourmet Traveller
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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 magazine, 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.

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