Crab Risotto with Leeks and Cherry Tomatoes

On the evening of September 7th this year, Danny made us dinner. We were celebrating him — specifically the 12th anniversary of his choosing to let go of alcohol — and he wanted to make his own dinner. Restaurants are out for us now. And of course, cooking makes him happy.

Crab is one of Danny’s three favorite foods, along with artichokes and avocados. Before he lay these plates of crab risotto before us, we took down a steamed artichoke. Desmond has decided he loves swiping hot leaves of artichoke through salted lemon butter and dragging his teeth down the length of the leaf. In fact, he liked that more than the crab risotto. Lucy remained pleasantly neutral on both.

Danny has been making risotto for us for the length of our relationship. And since we were celebrating such a fine day, we splurged on a pound of Dungeness crab meat to top it. Creamy, salty, filled with leeks and herbs, surrounded by cherry tomatoes from the garden, and topped with fresh crab meat, this risotto made that evening out on the porch one of the best we enjoyed in the past few months.


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