Crab risotto with crème fraîche and chives

Pour all of the fish stock into a pan and bring up to a simmer. While the stock is heating, place a thick bottomed pan on the stove (a thick bottomed pan helps to distribute the heat evenly)

Melt the butter in the pan, and let it start to foam slightly, add your slices of shallot and garlic and cook slowly. It will take about 5 minutes to soften the shallot and garlic (be careful not to burn them as this will make the risotto bitter)

Add the rice and stir in with a wooden spoon, followed by the white wine. Keep stirring until the wine has disappeared. Once the wine has been absorbed, begin to add the hot stock, one ladleful at a time. Allow each ladleful of stock to be absorbed before adding the next and keep stirring to help cook the rice evenly

Keep stirring in the stock and checking the seasoning. The rice is cooked when it is tender and plump but the centre of the grain retains a firmness

When the rice is cooked, mix the crème fraîche and brown crab meat into the risotto, then add in the lemon juice.Take off the heat and add in the chopped chives

Divide the risotto into four bowls, top each with a few pieces of white crab meat