Crab saffron risotto
Ingredients
- 1 tbsp oil
- 1 onion or banana shallot, finely chopped
- 1 garlic clove crushed
- 380g risotto rice (arborio or carnaroli)
- 200ml white wine
- 1-1.3 litres hot fish or chicken stock
- 30g cold butter
- 100g white crabmeat
- 100g brown crabmeat
- large pinch of saffron strands
- 70g parmesan grated
- 1 lemon zested, half juiced
- 1 tbsp finely chopped tarragon or dill
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