Crab Risotto Recipe With Crème Fraîche & Chives - Great British Chefs

Ingredients

• 2 dressed crabs, brown and white meat seperated
• 1.25l fish stock
• 25g of butter
• 1 shallot, finely chopped
• 1 garlic clove, chopped and crushed
• 200g of risotto rice
• 70ml of dry white wine
• 1 knob of butter
• salt
• pepper
• 4 tbsp of crème fraîche
• 1/2 bunch of chives, finely chopped
• 1 lemon, juiced