Crab and Champagne risotto

It looks quite unappetising from the photo but it tasted a lot better than it looked! I know that Italians tend not to mix seafood with cheese in pasta and risotto dishes but the parmesan really suited this dish.

Ingredients (serves 2):

150g cooked white crab meat

1 cup full of risotto rice

1 glass of champagne

approx 200ml veg or fish stock

1 leek

1 clove of garlic

4 shallots

a handful of mushrooms

approx 50ml single cream

a handful of grated parmesan

salt and pepper

small knob ofbutter

• Peel and finely dice the shallots, garlic and leek. Heat the butter in a non stick pan and add the diced veg
• Finely chop the mushrooms and add those once the shallots/leek/garlic have softened
• Once the mushrooms have been cooking for about 5 minutes, add the rice and stir it through
• Alternate adding a splash of champagne and then stock into the pan. Keep adding liquid every 5 minutes or so as the rice soaks it up
• After 20 minutes or so the rice should be tender. Add the cooked crab meat and stir through the rice. Add the parmesan and a swirl of cream towards the end
• Season to taste and serve with a glass of champagne of course!