Crab Risotto

Peel and finely chop the shallots and put in a heavy bottomed sauce pan over a lowish heat. Soften without browning, stirring from time to time for about ten minutes or so. After a few minutes add the fennel seeds.

Meanwhile split the chilli's and discard the seeds and stalks. Chop into fine dice and add to the softening onions. When the onions are soft, stir in the rice. If there are any crab claws add them to the rice mixture otherwise add a couple of tablespoonfuls of dark crab meat.

Put some water on to boil. Add two glasses of white wine to the rice mixture, put over a medium heat and raise to a simmer. As the liquid reduces, add a ladle or so of hot water and reduce until the rice is cooked which will take about 25 minutes.

Meanwhile take the crab meat in proportions of 2:1 white to dark and just quickly warm in a small amount of butter.

When the rice is cooked, stir in a tablespoonful of butter and season to taste with salt. Then stir in the crab meat and serve immediately with slices of lemon  Zoom  .