Crab and fennel risotto recipe
 This light crab and fennel risotto is made extra special with the addition of a homemade acid butter. 1 onion, finely chopped100ml/3½fl oz white wine 100ml/3½fl oz white wine vinegar 200g/7oz butter, at room temperature and cut into pieces 1 onion, finely chopped 100ml/3½fl oz white wine 100ml/3½fl oz white wine vinegar 200g/7oz butter, at room temperature and cut into pieces 2 tbsp olive oil 1 fennel bulb, trimmed and chopped1 garlic clove, smashed300g/10½oz carnaroli risotto rice 800ml–1 litre/1½–1¾ pint fish stock 250g/9oz white crabmeat, picked100g/3½oz brown crabmeat, picked120g/4¼oz acid butter (see above)50ml/2fl oz double cream, whipped1 tbsp grated Parmesan 1 lemon, juice only 1 tbsp chopped fresh tarragon salt and freshly ground black pepper 2 tbsp olive oil 1 fennel bulb, trimmed and chopped 1 garlic clove, smashed 300g/10½oz carnaroli risotto rice 800ml–1 litre/1½–1¾ pint fish stock 250g/9oz white crabmeat, picked 100g/3½oz brown crabmeat, picked 120g/4¼oz acid butter (see above) 50ml/2fl oz double cream, whipped 1 tbsp grated Parmesan 1 lemon, juice only 1 tbsp chopped fresh tarragon salt and freshly ground black pepper Method To make the acid butter, add the onion, white wine and white wine vinegar to a saucepan on a medium heat. Reduce until the onion has totally absorbed the liquids.Whisk in the butter. Pass through a sieve and leave to cool until just firm. Shape into a log, wrap in clingfilm and chill in the fridge until needed. To make the risotto, heat the oil in a frying pan and fry the fennel and garlic well for 5–8 minutes. Add the rice and stir to coat in the oil. Then add a ladleful of hot stock at a time, stirring until fully absorbed before adding the next one. Once the rice is cooked to your liking, stir in the crabmeat, then the acid butter, cream and Parmesan.Season with salt and pepper and add the lemon juice. To serve, stir in the tarragon and divide between warmed bowls. To make the acid butter, add the onion, white wine and white wine vinegar to a saucepan on a medium heat. Reduce until the onion has totally absorbed the liquids. To make the acid butter, add the onion, white wine and white wine vinegar to a saucepan on a medium heat. Reduce until the onion has totally absorbed the liquids. Whisk in the butter. Pass through a sieve and leave to cool until just firm. Shape into a log, wrap in clingfilm and chill in the fridge until needed. Whisk in the butter. Pass through a sieve and leave to cool until just firm. Shape into a log, wrap in clingfilm and chill in the fridge until needed. To make the risotto, heat the oil in a frying pan and fry the fennel and garlic well for 5–8 minutes. To make the risotto, heat the oil in a frying pan and fry the fennel and garlic well for 5–8 minutes. Add the rice and stir to coat in the oil. Then add a ladleful of hot stock at a time, stirring until fully absorbed before adding the next one. Add the rice and stir to coat in the oil. Then add a ladleful of hot stock at a time, stirring until fully absorbed before adding the next one. Once the rice is cooked to your liking, stir in the crabmeat, then the acid butter, cream and Parmesan. Once the rice is cooked to your liking, stir in the crabmeat, then the acid butter, cream and Parmesan. Season with salt and pepper and add the lemon juice. Season with salt and pepper and add the lemon juice. To serve, stir in the tarragon and divide between warmed bowls. To serve, stir in the tarragon and divide between warmed bowls. Recipe tips If you'd like to make your risotto ahead of time – get to the stage where you've added half of the hot stock to your rice then cook for 12 minutes and tip onto a tray to cool. Chill in the fridge until ready to finish. When ready to serve, continue to add stock to the rice until cooked to your liking. Any leftover acid butter can be stored in the fridge for 1 month.