Sort ingredients
willa
QR Code
Listen
Pdf
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.
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.
To make the risotto, heat the oil in a frying pan and fry the fennel and garlic well for 5–8 minutes.
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.
Once the rice is cooked to your liking, stir in the crabmeat, then the acid butter, cream and Parmesan.
Season with salt and pepper and add the lemon juice.
To serve, stir in the tarragon and divide between warmed bowls.