Clean and thinly slice the leek white and light green parts; mince garlic and shallot. Zest and juice the lemon. Pick snow crab meat clean of any shell fragments and pat dry.

Cook risotto base

In a wide heavy-bottomed skillet or saucepan over medium heat, melt 2 tbsp butter with 1 tbsp olive oil until butter foams.

Add the sliced leeks and 1 tbsp minced shallot. Sauté gently 4–6 minutes until softened and translucent but not browned.

Stir in 1 tsp minced garlic and cook 30 seconds until fragrant.

Add 1.5 cups Arborio rice and stir to coat each grain with fat; toast the rice 1–2 minutes until edges become translucent.

Pour in 3 tbsp dry white wine and cook, stirring, until the wine has mostly evaporated.

Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until liquid is mostly absorbed before adding the next ladle. Continue for about 18–20 minutes until rice is tender with a slight al dente core and risotto is creamy.

Season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper toward the final additions of stock, adjusting to taste.

Finish with crab and aromatics

While the rice finishes (last 3–4 minutes), in a small sauté pan heat 1 tsp olive oil over medium-high heat. Add the picked snow crab meat and 2 tbsp white wine and warm just until heated through, 1–2 minutes — do not overcook. Add lemon zest, 1 tbsp lemon juice, and 1 tbsp chopped tarragon, toss gently and remove from heat.

When the risotto is cooked to desired texture, remove pan from heat. Stir in 1 tbsp butter (finishing), 1/2 cup grated Parmesan, and the gently warmed crab mixture. Fold in remaining 1 tbsp chopped tarragon, tasting and adjusting seasoning with additional salt, pepper, or lemon juice if needed.

If risotto is too thick, stir in up to 2–4 tbsp hot stock to loosen to a creamy consistency.

Serve

Spoon risotto into warmed shallow bowls, top with additional tarragon sprigs or microgreens and extra Parmesan if desired.

Serve immediately. Estimated servings: 3–4.