- Place the stock in a small saucepan and warm over a very low heat.
- In a frypan heat the butter and olive oil on medium heat until the butter is just beginning to foam. Sauté the onion and garlic for 1 minute. Add the rice and stir through until it is well coated in the butter/oil and cook for a further 2 minutes.
- Add the white wine to the pan and stir until it has all evaporated.
- Start adding the stock one small ladle at a time and stir until each ladleful is all incorporated and absorbed.
- Whilst you are adding the stock, prepare and cook the fennel.
- If using a small fennel bulb slice the whole bulb in 1cm pieces. If using a larger bulb, quarter it first then slice in 1cm pieces. You want to end up with pieces that are still attached to the core. Reserve the fennel fronds for garnish.
- Heat additional oil in a heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total. Reduce heat to low. Sprinkle fennel with salt and pepper, then add additional stock. Cook, covered, until fennel is tender, 10 to 12 minutes.
- When 80% of the stock has been added to the rice stir through the crab meat.
- Continue to add the stock until it is all absorbed and the rice is cooked.
- Mix the lemon juice with the crème fraiche, stir through the risotto then add the fennel slices.
- Serve immediately and garnish with lemon zest and fennel fronds.
Serves 2
