Risotto is a type of rice, Arborio to be exact. It's a short, fat grained rice that is sauteed and then simmered with chicken stock, which gives it the creamy texture that makes it so delicious. This one was made with peas and crab, but you can easily make this dish vegetarian.

2 cups Arborio rice

2 tablespoons butter

6-7 cups Chicken Stock

1 cup fresh or frozen peas

1-2 cups prepared crab meat

In a medium to large stock pot, add the two tablespoons of butter to the pan. Once it has reached temperature, add the two cups of Arborio rice, and saute. Just to get some color.

Meanwhile, in a separate saucepan, heat the chicken stock.

Once the rice has been sauteed, ladle in a cup of the hot chicken stock, and gently stir. When the stock has been absorbed by the rice, ladle in more stock and stir. Repeat this process until all the stock has been used, and the rice is tender.

Add the crab and peas and stir. Season with salt and pepper.

To finish, top off with freshly grated Parmesan cheese.