Crab and Saffron Risotto

• oil1 tbsp tbsp
• onion↗1 1

  or banana shallot, finely chopped

• garlic clove↗1 1

  minced

• risotto rice↗380g 380g

  (arborio or carnaroli)

• white wine↗200ml 200ml
• chicken stock↗1-1.3 litres hot fish or 1-1.3 litres hot fish or
• butter↗30g cold 30g cold
• white crab meat↗100g 100g
• brown crab meat↗100g 100g
• saffron threads↗large pinch of large pinch of
• parmesan↗70g 70g

  grated

• lemon↗1 1

  zest, half juice

• tarragon1 tbsp finely chopped 1 tbsp finely chopped

  or dill

Step-by-step instructions

1. 1

   Heat the oil in a large pot over low heat. Add the onion and a pinch of salt and cook on low for 12 minutes until soft. Add the garlic and cook for 1 minute. Add the rice, then increase heat to medium and sauté for 3 minutes. Pour in the wine and bring to a boil, reducing the liquid by half.

2. 2

   Increase the heat to high and pour half the broth into the pot, stirring constantly until most of the broth is absorbed. Add the remaining broth a ladleful at a time, allowing each addition to be absorbed before the next, stirring constantly (you’ll need almost all the broth). This will take about 18‑20 minutes, until the rice is al‑dente. Stir in the butter, both types of crab meat, saffron, cheese, lemon zest and juice, and mix. Season to taste, adding a little more broth if needed to thin. Divide onto shallow plates and sprinkle with herbs.