Crab, Corn and Leek Risotto

Instructions

1. Add the leeks, corn and garlic and cook until the garlic is fragrant but no color, about two minutes.
2. Add the rice and stir to coat and cook until rice begins to toast and smell slightly nutty, about 3 minutes.
3. Increase the heat to medium and add the wine. Allow the wine to almost fully cook off, stirring frequently.
4. Add the stock 1 cup at a time and stir frequently until almost all of the liquid is absorbed before adding additional stock. Repeat this process until the rice is very al dente.
5. Add the remaining 4 TBS of butter and stir to combine.
6. Add the crab meat and gently fold to combine, using a rubber spatula, season to taste with salt and pepper.
7. Transfer the risotto to a parchment lined full size sheet pan and spread the risotto evenly and allow to cool. Cut into portions and heat on a griddle to serve.
8. Garnish with a drizzle of pesto.
9. In a large heavy bottom pot over medium low heat add the 2TBS of EVOO and butter and allow to heat.