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.
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