Crab Risotto by Foodie’s Chef Laura Brennan

Ingredients

• Fish Broth **
• 4-5 cups fish and/or seafood broth
• u00bd teaspoon chopped fennel seeds
• a couple pinches saffron
• 2 strips of lemon peel
• 1 u00bd tablespoons butter, plus more as needed
• 1 u00bd tablespoons extra virgin olive oil, plus more as needed
• u00bd cup shallots, very finely minced
• 1 teaspoon chopped garlic
• 2 pinches saffron
• 1 u00bc cups Italian Arborio rice
• u00bd cup dry white wine (I used an Italian Pinot Grigio)
• kosher salt
• fresh ground pepper
• the u2018Mix-Insu2019
• 10-ounces lump crabmeat, picked-over to remove any cartilage
• u00bd cup green peas, if frozen, run under cold water to defrost
• 2 tablespoons fresh or freeze-dried chives, sliced finely
• u00bd teaspoon grated lemon rind
• u2018squirtu2019 of fresh lemon juice
• fresh ground black pepper