Roasted Pasilla Chile Stuffed with Crab over Poblano and Shrimp Risotto

Stuffed Chile:

4 Pasilla chiles (roasted at 350 for about 20 min. allow to cool, butter-flied and set aside)

• 8 oz of lump crabmeat
• ½ cup of Italian herb breadcrumbs
• 1 egg
• 1/3 cup of parmesan cheese (plus extra for sprinkling)
• 1/2 cup total each of yellow, orange and red pepper (finely diced)
• ¼ leek
• 1 clove garlic (minced)
• 1-2 Tbsp olive oil
• Salt and pepper to taste

Heat skillet over medium-low heat add olive oil, then add leek (1-3 min) then add peppers, sauté until soft. Then add garlic. Once all is sautéed allow to cool a bit. Transfer mixture to bowl and add remaining ingredients accept pasilla chiles. Add salt and pepper to taste. Stuff each pasilla chile with mixture and sprinkle with remaining parmesan cheese. Bake at 350 for about 15-20 min.

Poblano and shrimp risotto:

• 5 cups low-salt chicken broth/stock
• 3/4 cup dry white wine
• 6 tablespoons (3/4 stick) butter
• 2 teaspoons minced garlic
• 1/4 teaspoon dried crushed red pepper
• 1/2 pound uncooked large shrimp, peeled, deveined
• 3/4 cup finely chopped leek and 1/2 cup of finely chopped poblano chile
• 1 1/2 cups arborio rice
• ½ cup of parmesan
• 2 tablespoons plus 2 teaspoons chopped fresh parsley

Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot.

Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.

Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add leek, poblano chiles and remaining 1 teaspoon garlic; sauté about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat. Add parmesan

Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley