Crab and fennel risotto

1. 1

   To make the acid butter, add the onion, white wine and white wine vinegar to a saucepan on a medium heat. Reduce until the onion has totally absorbed the liquids.

2. 2

   Whisk in the butter. Pass through a sieve and leave to cool until just firm. Shape into a log, wrap in clingfilm and chill in the fridge until needed.

3. 3

   To make the risotto, heat the oil in a frying pan and fry the fennel and garlic well for 5-8 minutes.

4. 4

   Add the rice and stir to coat in the oil. Then add a ladleful of hot stock at a time, stirring until fully absorbed before adding the next one.

5. 5

   Once the rice is cooked to your liking, stir in the crabmeat, then the acid butter, cream and Parmesan.

6. 6

   Season with salt and pepper and add the lemon juice.

7. 7

   To serve, stir in the tarragon and divide between warmed bowls.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.