Crab, saffron and clotted cream risotto recipe | delicious. magazine

Ingredients

• 1.2 litres fresh light chicken stock
• Small pinch saffron strands
• 225g hand-picked white crabmeat
• 2 tsp lemon juice
• 2 tbsp olive oil
• 15g butter
• 75g finely chopped shallots
• 225g risotto rice, such as arborio
• 4 tbsp dry white wine
• Handful fresh basil leaves, sliced
• 3 tbsp soft brown crabmeat, mashed with a fork until smooth
• 4 tbsp clotted cream
• 2 tbsp finely grated parmesan