Crab and Chili Risotto Recipe | Esser Vineyards

Ingredients

• 6 cups of Seafood or Vegetable broth
• 7 Tbsp unsalted butter
• 3 shallots, finely chopped
• 2 celery stacks, washed and finely chopped
• 2 cups of risotto rice
• 1 fresh red chili, seeded and finely chopped
• 1 bay leaf
• ⅔ cup Esser
• 8 oz Dungeness crab meat or alike, 1 1/2 cups
• Sea salt and freshly ground black pepper
• 4-8 meaty Dungeness crab claws, cooked and cracked
• ¼ cup fresh flat leaf parsely, finely chopped