Ingredients:
- 150g white crab meat, plus a little brown meat
- 150g arborio or carnaroli rice
- 1 shallot, finely diced
- 1 clove garlic, crushed
- 100ml dry white wine
- 700ml warm fish or shellfish stock
- a handful of peas
- 8 cherry tomatoes, halved
- zest and juice of half a lemon
- butter, olive oil, parsley, salt and pepper
Instructions:
- Soften the shallot and garlic in butter and oil without colouring.
- Add the rice and stir until the grains are shiny and translucent at the edges.
- Pour in the wine and let it cook away.
- Add the warm stock a ladle at a time, stirring, until the rice is nearly cooked.
- Stir in the brown crab meat for depth of flavour.
- Add the peas and cherry tomatoes and cook for a further two minutes.
- Fold through the white crab meat, lemon zest and juice and a knob of butter.
- Rest for a minute off the heat, check the seasoning, and serve with chopped parsley.
Keep the risotto loose - it should spread slowly on the plate.