makes 4 servings

2 Tbsp. (30 mL) olive oil
4 Tbsp. (60 mL) butter, divided
2 leeks, white part only, finely sliced
2 c. (500 mL) white Italian risotto rice, such as
superfino grade of arborio or Carnaroli
3/4 c. (175 mL) dry white wine
6 c. (1.5 L) hot fish broth (see recipe following)
1 medium lemon
1/4 c. (60 mL) finely grated Parmesan cheese
1/2 lb. (250 g) Dungeness crabmeat
(plus reserved crab from the fish broth)*
1/2 lb. (250 g) mixed bitter greens
such as watercress, arugula or mizuna
1/2 tsp. (2 mL) paprika
Lemon wedges

Fish Broth:
3 Tbsp. (45 mL) sea salt
1 large Dungeness crab*
1 tsp. (5 mL) white peppercorns, crushed
1 head fennel, trimmed and quartered
or 3 celery stalks
1/2 bunch parsley
1 lb. (500 g) bones and trimmings from
white fish, such as halibut or cod 

*Use fresh crab if available, or frozen, but not tinned.

To make the fish broth, add water to a large stockpot (enough to cover the crab by a couple of inches). Add sea salt. Bring to a boil and plunge the crab into the water; return to a boil and cook 10-12 minutes. Remove the crab and drain well, reserving the water. Immerse the crab in ice-cold water to cool. When cool enough to handle, crack and remove all crabmeat; cover and refrigerate. Add to a large saucepan 4 c. (1 L) strained cooking liquid, 2 c. (500 mL) cold water, pepper-corns, fennel or celery, parsley and fish bones and trimmings. Bring to a boil, cover and simmer for 10 minutes. Strain and taste for seasonings. Measure 4 c. (1 L) of broth, reheat and keep hot. To make the risotto, heat the oil and half the butter in a large saucepan over medium heat. Add the leeks and gently sauté about 2 minutes. Do not brown. Add the rice and stir until well coated, then add the wine.  Add 1 c. (250 mL) hot broth and stir gently. Cook over medium-low heat 6-7 minutes, stirring occasionally until all the liquid has been absorbed. Repeat 3-4 more times, adding the hot broth gradually until it is all used. The risotto should be tender but rich, moist and glossy. Grate the lemon peel and squeeze the juice from the lemon. Add the remaining butter to the risotto, followed by the lemon peel and juice (to taste), the Parmesan and the crabmeat, reserving some of the whole crab claw meat for garnish. Stir and cover to heat through. Reheat the reserved crab claw meat separately. To serve, put a small pile of the greens in the middle of each plate and spoon the risotto over. Top with warm crab claw meat, sprinkle with paprika and garnish with lemon wedges.

Calories: 733; Protein 33 g; Carbohydrate 92 g; Fat 22 g/serving

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