Crab and champagne risotto

Ingredients

• 150 g cooked white crab meat
• 1 cup full of risotto rice
• 1 glass of champagne
• approximately 200ml veg or fish stock
• 1 leek
• 1 clove of garlic
• 4 shallots
• a handful of mushrooms
• approximately 50 ml single cream
• a handful of grated parmesan
• salt and pepper
• small knob ofbutter

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Preparation

• 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.